Light Cheese Corn Soup

A recipe for canned corn lovers, which most housewives use exclusively for making salads. The soup is cooked quickly, the dish is eclectic, this gives room for culinary imagination and experimentation.

Ingredients

• canned corn 560 g
• processed cheese 200 g
• corn starch 7 g
• dried parsley 2 tsp
• dried dill 2 tsp

Directions

1. Heat water in a saucepan on the stove, cut the processed cheese into small pieces. As soon as the water boils - put cheese cubes, warm up and stir the mass until it is completely dissolved. Grind half the contents of a can of corn without liquid until puree in a blender.
2. Put the remaining whole grains into the soup, pour in the puree, add dried dill and parsley, cook for 5 - 10 minutes. If desired, the soup can be made thicker by adding a little cornstarch, previously diluted in cold water, into it. Stir the cheese and corn soup again and serve.