Meatless cornmeal soup recipe. Corn grits soup recipe

Summer is a wonderful time of year, which gives us a lot of delicious products. High air temperatures do not allow you to eat high-calorie foods; I just want juicy fruits, berries, fresh vegetables and herbs. The list of delicious summer “gifts” also includes corn. It is boiled in water and steamed, fried on a grill and baked in foil. But today we propose to do something different, namely corn soup. There are quite a lot of recipes for its preparation: from the simplest puree soup to a complex hearty dish.

Secrets of delicious corn soup

Corn soup is a very flavorful and satisfying dish that appeals to almost everyone. Its main ingredient gives the soup a nice color and interesting texture when you later serve it. A small handful of golden grains can make familiar first courses sparkle with new colors and flavors.

You can prepare corn soup using water or various broths, for example, meat, fish or vegetable. Some add fresh milk, cream, natural yogurt or tomato sauce during the cooking process. And at the same time, in any version, corn will sound very harmonious in the dish.

If we talk about the complexity of corn soup, then it is minimal, especially if you make this dish with canned or pickled grains, although it is quite possible with fresh ones.

Recommendation! If you are going to make soup with fresh corn, then it is advisable to purchase medium-sized cobs for it - on heads of milk maturity the grains are too small, and therefore they are often difficult to separate, and on mature corn they are too hard, no matter how much you cook them !

What ingredients should I add to the dish?

Almost any vegetables that are currently present in your refrigerator can serve as additional components of such a soup. This could be pumpkin and carrots, tomatoes and potatoes, cauliflower and white cabbage, broccoli and zucchini. In addition, corn goes well with meat, mushrooms, legumes, and pasta. And since the main product has a very mild, delicate taste, it is advisable to put less seasoning in such a soup, otherwise its delicate taste will be interrupted. For this dish, a small pinch of ground pepper is enough; you can also add a modest amount of anise, coriander or herbs.

Important! It’s better not to put seasonings in milk soups with corn! Here it is advisable to use only fresh herbs!

Corn soup can be served either hot or cold - in this case, everything will depend on the main components. It is usually presented sprinkled with chopped green onions and salty cheese, with crispy toasted croutons.

Corn soup with milk - a simple recipe

Corn puree soup can be included in the diet not only of adults, but also of little ones. Try to cook it - even the most notorious “not wanting” will be happy with such a dish.

To prepare it you will need the following ingredients:

300 g canned grains;
a couple of tablespoons of wheat flour;
400-450 ml of fresh milk;
40 g parmesan;
bell pepper pod;
a little dried thyme;
chili powder on the tip of a knife;
black pepper;
salt.

On a note! You can use any hard, salty cheese instead of Parmesan!

Open the jar of corn kernels, drain the liquid and puree them in a blender. A few grains should be left for decoration. Place the resulting mass in a saucepan, pour in one and a half glasses of water and, with a low gas supply, bring the contents to a boil.

Heat the butter in a frying pan and add flour while constantly stirring with a wooden spatula. Fry for a few seconds, then add milk, bring to a boil and put everything in a saucepan with corn puree. Cook for 10 minutes, remembering to stir our future soup all the time so that it does not burn to the bottom and walls.

After the specified time has passed, pass the soup through a sieve and return to the stove. Add salt and pepper, bring it to taste, add grated hard cheese, mix and keep on low heat for about five minutes.

Remove the seeds from the bell pepper, chop it into small cubes and place it in a dry frying pan. Add the chili, thyme and reserved corn kernels and fry everything for a few seconds.

Pour the canned corn puree soup into bowls, place the roast in a mound in the center, white bread croutons, fresh herbs and serve.

Cream of corn soup with crispy bacon

Products that need to be prepared:

300-350 g of grains;
450 ml milk;
a small head of onion;
a tablespoon of cream;
bay leaf;
a couple of thin strips of bacon;
potato tuber;
a couple of tablespoons of butter;
a tablespoon of wheat flour.

To prepare creamy corn soup, the first step is to peel the vegetables and cut them into small cubes. Heat a frying pan, heat the butter in it and fry the onion until soft. This will take about five minutes, after which we add the potato pieces and cook for about two to three minutes.

In another frying pan, fry the specified amount of wheat flour, fry until it acquires a pleasant creamy hue, then pour in the milk and bring the mixture to a boil with constant stirring. Add bay leaf, corn, salt and pepper. Add potatoes and onions. Cover with a lid and simmer over low heat for 20 minutes. Then throw away the bay leaf.

While the soup is cooking, you can fry the bacon - it should become crispy. We cut it randomly with a knife.

Place the finished soup in a blender bowl and blend, then return to the stove, add cream and heat through. When serving the soup, place a few pieces of bacon and whole corn kernels in each bowl.

Corn Soup Recipe

Corn has a second name - maize. It is considered a dietary product. Many different dishes are prepared from it, cereals and flour are made. The most common recipe with cereal is mamalyga. But you can also make soup with corn grits, which is an ideal dish for baby or diet food.

Scientists have been trying to determine the origin of this plant for many years. Long expeditions were organized, but they could not find even the slightest mention of corn.

It was only in 1948 that fossilized cobs were found in caves in South America. Scientists concluded that over 7 thousand years the appearance of corn has not changed at all. It was also grown by the Mayan, Incas and Aztec tribes. The Mayan tribe even worshiped the corn god Cinteotl.

Composition of corn grits and beneficial properties

Corn grits contain almost all B vitamins, carotene (provitamin A), vitamins PP and E. The composition includes lysine and tryptophan - essential and important amino acids.

Due to its high dietary fiber content, corn helps remove radionuclides, pesticides and toxins from the human body. In addition, it cleanses the intestines of decay products and inhibits the processes of fermentation and putrefaction.

Corn grits do not cause allergies and are ideal for feeding children. One of its most beneficial properties is the prevention of heart disease.

The calorie content of corn cereal is quite high: 100 g - 325 kcal. But despite this, the nutritional value is lower than that of other cereals. This is due to the fact that protein is incomplete and is poorly absorbed by the human body. Therefore, cereals do not cause excess weight and are indicated for older people.

WHEN IS CORN GREAT NOT RECOMMENDED TO BE USED?

Despite the fact that corn grits contain many useful substances, there are people for whom it is contraindicated. With a high-calorie diet, dishes made from corn grits can be harmful. Such diets are usually prescribed to people who are struggling with underweight and want to gain it.

Corn grits are a dietary product. Dishes made from it are suitable for burning excess fat, but not for gaining weight.

HOW TO STORE PROPERLY

The most important secret to success in cooking is the quality and freshness of the starting products. If corn grits are stored incorrectly, it will not cause harm to health, but the taste of dishes prepared from it may suffer.

In order for the finished dish to be tasty and aromatic, it is necessary to store the cereal correctly.

Humidity and temperature are the most important storage conditions for food. For corn grits, the humidity in the storage area should be from 60 to 70%, and the air temperature should range from +5 to –5 degrees.

At home, this regime is quite difficult to maintain. Therefore, it is not recommended to purchase corn grits in large quantities. If stored improperly, it may harbor mites, moths or insect larvae.

If the humidity is exceeded, the cereal will go rancid, become moldy and become unsuitable for food. For storage, it is better to use glass jars with plastic lids or cotton bags.

If it happens that pests do infest the cereal, then the first thing you need to do is clean out the cupboard. Throw away the affected products, wash the cabinet with hot water and ventilate after drying thoroughly.

Recipe for vegetable soup with corn grits

Cooking time: 35 minutes. 8 servings.

Required ingredients:

4 liters of water;
3 medium potatoes;
1 small onion;
1 medium carrot;
corn grits - 1 cup;
vegetable or olive oil for frying;
spices and herbs to taste.

Preparation

So, our step-by-step recipe:

First you need to prepare the vegetables for the soup, wash and peel them.
Cut the carrots into strips or grate them.
Cut the onion into cubes.
Fry the onions and carrots in oil under a closed lid.
Rinse the cereal thoroughly to remove dirt and debris. Rinse until the water runs clear. Drain the water.
Next, according to the recipe, cut the potatoes into strips or small cubes.
Place the water on the fire and bring to a boil. Salt and add potatoes and corn grits at the same time. Bring to a boil, stir well and cook covered for 25 minutes. After time has passed, you can taste the cereal for doneness. If desired, add spices and add salt.
5 minutes before the end of cooking you need to add the onion and carrot frying.

If desired, you can diversify the recipe and cook this soup in meat broth or add boiled meat to a ready-made dish. The recipe is ideal for the diet of children at an early age.

Source: https://EdimSup.ru/vegetables/recept-supa-s-kukuruznoj-krupoj.html

Soup with corn, chicken and mushrooms

Soup with canned corn, chicken and mushrooms is prepared according to the following recipe. We will need the following products:

150 g canned grains;
550 g chicken meat;
100 g champignons;
2-3 sprigs of green onions;
a couple of potato tubers;
small carrot root;
bell pepper pod;
a couple of small onions;
olive oil;
salt.

We wash the chicken, fill it with water and put it on the fire. After boiling, reduce the gas supply to the minimum mark, add some salt to the broth, add a whole peeled onion, and cook everything for half an hour.

While the meat is cooking, we do the vegetables. Peel the carrots and cut into thin slices, bell peppers into small strips, cube the potatoes, chop the remaining onion as finely as possible.

We wash and peel the mushrooms, cut them into slices. Fry the onions and mushrooms in a hot frying pan with butter for 5-7 minutes until they acquire a golden hue. Then put the bell pepper pieces into the pan and fry for about two more minutes.

Remove the chicken from the broth and separate the meat from the bones. Return it to the pan, add potatoes and carrots. 10 minutes after boiling, add mushrooms and onions to the soup and cook for another five minutes. At the end of cooking, add corn kernels, mix everything thoroughly, let it boil and turn off the heat. Keep covered for about a quarter of an hour, then pour into plates, sprinkle with chopped green onions and serve.

Recipe 6: Canned Corn and Chicken Soup

Corn soup is served hot as a first course at the dinner table. If desired, each serving of this dish can be seasoned with homemade sour cream or cream. This soup is ideally complemented by croutons with cheese or croutons. Although it is nice to savor it with regular fresh bread.

corn - 1 can
red sweet pepper - 1 pc.
onion - 1 piece
carrots - 2 pcs.
celery - 2 stalks
ginger - 1 small piece
green onion - 2-3 stalks
cilantro - 2-3 branches
chicken broth (unsalted) - 2 l
boiled chicken (fillet) – 500 g
olive oil - 1 tbsp.
salt pepper

First of all, let's start preparing the vegetables. Peel the onions, a piece of ginger root and carrots. We cut off the rhizome of the green onion and the stalk of the pepper. Then we thoroughly wash these vegetables along with the celery stalks and cilantro sprigs under cold running water. Dry with paper kitchen towels, place one at a time on a cutting board and cut into pieces. Medium diced onion.

Chop green onions and cilantro.

Cut the carrots into rings or grate them on a coarse grater.

Sweet pepper - into strips.

Celery - slices.

Leave the piece of ginger whole.

We separate the boiled chicken into fibers and place the chopped products in separate deep plates.

Drain the liquid from the jar of corn.

Now turn on the heat to medium level, put a deep saucepan with a thick bottom on the stove and pour 1 tablespoon of olive oil into this container. When the oil is slightly hot, place the carrots in the pan and simmer for 2 - 3 minutes. Then add onions and sweet peppers to it. Simmer these vegetables together until soft for another 3 minutes, stirring occasionally with a kitchen spatula.

Now pour 2 liters of chicken broth into the pan, add a piece of peeled ginger and slices of celery. Increase the heat to high, bring the broth to a boil and reduce the temperature to medium again. Cook the stewed vegetables for 5 minutes. Then add corn kernels to the pan and cook the soup for 7 minutes.

After 7 minutes, using a slotted spoon to help yourself, remove the ginger root from the pan. Add chicken meat, green onions, cilantro to this container, salt and ground black pepper to taste. Cook the first hot dish for another 2 - 3 minutes. Then turn off the stove and leave the soup covered for 10 - 12 minutes. Then we pour it into plates using a ladle and serve it to the dinner table.

Thick Mexican soup

For Mexican bean and corn soup you need the following ingredients:

half a kilo of ground beef;
large head of onion;
4 cloves of garlic;
a couple of chili peppers;
sweet pepper pod;
750 g canned tomatoes (preferably without skin);
750 g canned beans;
250 g canned corn;
a couple of tablespoons of tomato paste;
45-50 ml vegetable oil;
a teaspoon of coriander seeds;
1½ teaspoons cumin;
a couple of teaspoons of dried oregano;
a handful of fresh parsley;
salt.

We remove the husks from the onion and garlic cloves, rinse under running water and finely chop.
We clean the chili pepper from seeds, internal partitions and cut into small half rings. We clean the bell pepper and cut it into cubes. Open the cans of canned food and drain the liquid from the beans and corn. If you have canned tomatoes with peels, then you need to remove them and chop the pulp - you can cut them into cubes or simply crush them with a fork.

Place cumin and coriander in a mortar and knead them thoroughly.

In a large frying pan with high sides, heat the butter and fry the chopped onion in it until it becomes transparent, then add the garlic and ground spices. Continue frying for a minute with constant stirring. Add the ground beef and fry it for five minutes. After the meat changes color, add chopped tomatoes (along with juice), chili pepper, and mix. After a minute, add beans, bell peppers and corn kernels. Add water and let it boil. Cook the thick soup for 10 minutes, taste, add salt if necessary and turn off.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

If you like thick creamy soups, try the corn version. To prepare it, it is enough to have frozen or canned corn and milk with cheese at home. The recipe is very simple and quick, and the mashed corn soup turns out delicious, thick and satisfying. Just about 30-40 minutes and the original first course is ready for lunch.

Ingredients

frozen or fresh corn – 350-450 g;
shallots – 4-5 pcs.;
milk – 500-700 ml;
water – as needed;
processed cheese – 2 packages (80-100 g each);
butter – 70-80 g;
salt and a mixture of ground pepper - to taste;
parsley - for serving the finished soup.

Preparation

First remove the frozen corn from the freezer and let it thaw at room temperature. Instead of frozen corn, you can use canned corn to make soup.

In summer it is better to cook from fresh corn.

Peel and wash the shallots, cut into arbitrary small pieces. Instead, you can take leeks or regular onions.

Sauté the onion in a saucepan or saucepan in butter until soft.

Add the corn kernels to the onions and cook together for about 5 minutes.

Pour milk and water (chicken or vegetable broth) into a saucepan and cook for 10 minutes over moderate heat. As the liquid boils, you can add a little more milk or broth, depending on how thick you want the soup to be.

Now add the cream cheese to the corn soup. Cook for a few more minutes until the cheese is completely melted, stirring constantly with a spoon.

Place the saucepan with the soup on a work surface and blend it with an immersion blender until it becomes a thin puree.

Return the corn puree soup to the heat and bring to a boil, add salt and spices to taste.

Serve the finished soup hot with a sprig of parsley or dill and green onions. Serve the creamy soup with crispy croutons, croutons or homemade white bread. You can give the dish a more piquant taste by adding fried shrimp, mussels or squid.

Corn soup with pumpkin

For a change, make creamy corn and pumpkin soup for lunch. It is unforgivable to bypass this queen of vegetables, especially since pumpkin can be bought without any problems at almost any time of the year. The bright color of the finished soup will attract even the smallest tasters, but it’s always difficult to feed kids something healthy. To make the dish more filling, you can add some potatoes.

Ingredients

pumpkin pulp – 500-600 g;
corn – 250-300 g;
vegetable broth – 1 l;
cream – 1 glass;
onions – 2 pcs.;
vegetable oil – 3 tbsp. l.;
salt and spices - to your taste.

Preparation

Peel and wash the onion, cut into small cubes.
Cut the pumpkin pulp into small random pieces.
Heat vegetable oil in a saucepan. You can also use cream, but the soup will turn out to be very fatty, then replace the cream with milk with a fat content of 2.5%.
Place the onion in a saucepan and fry until golden.
Add pumpkin and corn to the onions, add salt and spices. A mixture of ground peppers, paprika, curry, and bay leaves are well suited for this soup. Cover with a lid and simmer over low heat for about 10 minutes, during which time the pumpkin will soften and release juice.
Now pour in the cream and hot vegetable broth (you can replace it with chicken). Cook over low heat for another 15-20 minutes, all ingredients should become soft.
Pour the resulting mixture into a blender bowl and puree (if you threw in a bay leaf, don’t forget to take it out).
Pumpkin and corn soup is ready. When serving, crush it with finely chopped dill or parsley, sprinkle with small rye bread croutons.

Cooking tips

Corn soup will turn out even more satisfying and aromatic if you add finely chopped smoked meats (bacon, slices of smoked chicken breast, pork ribs, hunting sausages) when serving.
In addition to pumpkin, corn puree soup will harmonize well with zucchini, green peas, sweet bell peppers, zucchini, stalk celery, broccoli, carrots and even mushrooms.
Corn is considered a hypoallergenic product, and soup made from it is quite suitable for the diet of children. In addition, it contains a lot of useful elements - sucrose, B vitamins, glucose, amino acids, mineral salts.
During the season, such soups can be prepared from fresh corn kernels (the cobs must first be boiled).
To add piquancy to the puree soup, add a couple of cloves of garlic.
Among the spices that go well with corn are coriander, chili pepper, cumin, turmeric, thyme, and ground nutmeg.
Corn soups are often served in Chinese restaurants, where they like to add ginger. If you don’t have anything against this spice, then try it – it’s very tasty and original.

Soups are made from frozen or canned corn, with cereal, and even from young corn cobs. This is a healthy dish - nutritious and moderate in calories.

With a small amount of protein, corn contains many vitamins, amino acids, lysine, carotene and is valued for its high fiber content.

Puree and cream soups are prepared sweet and salty, with milk or cream. They are rich in meat, fish and vegetable broths with the addition of cream cheeses and seafood. They may include vegetables, roots, mushrooms, spices and herbs.

Ready-made soups are served with croutons, croutons, sour cream or finely chopped cheese, and sprinkled with herbs.

Recipe 8: Canned Corn Soup with Chicken Broth

corn - 1 can
chicken broth - 600 ml
processed cheese - 50 gr
salt, pepper, herbs, garlic, turmeric

Pour chicken broth into the pan.

Add melted cheese to the soup (it is better to cut it into pieces so that it dissolves faster). Bring to a boil and cook over low heat.

Meanwhile, pour half a can of canned corn into a blender and blend.

Soups are made from frozen or canned corn, with cereal, and even from young corn cobs. This is a healthy dish - nutritious and moderate in calories.

With a small amount of protein, corn contains many vitamins, amino acids, lysine, carotene and is valued for its high fiber content.

Ready-made soups are served with croutons, croutons, sour cream or finely chopped cheese, and sprinkled with herbs.

Creamy corn soup with shrimp

The recipe is easy to prepare and does not take much time. For this soup, choose unsweetened corn. You can prepare a similar soup with crab - it will be more flavorful.

Serve the finished dish on the table, sprinkled with chopped parsley, you can garnish with a slice of lemon. Cooking time – 45 minutes.

Ingredients:

canned corn - 2 cans of 350 g each;
shrimp – 200-300 g;
onions – 1 piece;
carrot – 1 piece;
cream – 50-100 g;
butter – 80-100 g;
boiled water – 1.5 l;
potatoes – 2-3 pcs;
ground black pepper - on the tip of a knife;
salt – 0.5 tsp;
parsley - 2 sprigs.

Cooking method:

Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add carrots, grated on a coarse grater.
Cut the potatoes into small cubes, saute with onions and carrots for 5 minutes.
Drain the marinade from the canned corn and add it to the fried vegetables in a saucepan, stir, add water, and cook until the potatoes are ready for 15-20 minutes.
Cool the container with the soup slightly, grind the vegetables in a blender until pureed. Combine the cream with the puree and bring everything to a boil, add salt to taste. If the soup is thick, add a little broth or water.
Peel the shrimp, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Recipe 4: meat soup with canned corn (with photo)

meat - 300 gr
potatoes - 2 pcs
corn - 1 can
carrots - 1 pc.
onion - 1 pc.
beans - 100 gr
tomatoes in their own juice - 200 g
frying oil
salt pepper

Let's prepare the meat broth.

Fry carrots and onions in vegetable oil.

Add chopped potatoes, fried potatoes, and salt to the broth.

Then frozen beans, tomatoes and corn.

Cook over low heat for about 20 minutes until the potatoes are done.

Bon appetit!

Corn Soup with Chicken and Cream Cheese

Cooking time, including broth cooking, is 2.5 hours. To reduce cooking time, you can replace the cereal with corn flakes, which are cooked for 15 minutes.

Serve the finished dish hot, in deep transparent plates. Place one spoon of soft cheese on top and sprinkle with chopped herbs.

Yield: 2.5 liters or 5 full servings.

Ingredients:

half a chicken carcass;
water – 3 liters;
corn grits – 1 cup;
potatoes – 4-5 pcs;
onions – 2 pcs;
carrots – 1 piece;
parsnip or parsley root – 1 piece;
vegetable oil – 50-70 g;
a set of spices for soup;
bay leaf – 1 piece;
black peppercorns – 5-7 pcs;
salt – 0.5 tsp;
sugar – 1 tsp;
soft cream cheese – 150-200 g;
green onions, parsley, dill - several sprigs each.

Cooking method:

Rinse half the chicken carcass, put it in a saucepan, fill it with water and cook over low heat for 1-1.5 hours. Don't forget to skim the broth when it boils.
Peel the parsley root, onion and half the carrots and place in boiling broth. Add bay leaf and a few black peppercorns to the broth.
After an hour and a half, remove the carrots and onions from the broth with a ladle, remove the chicken, cool, remove the skin and separate the flesh from the bones.
Pour washed corn grits into the chicken broth and cook for 30-40 minutes.
Peel the potatoes, rinse them, cut them into small cubes and add them to the broth as soon as the cereal is ready. Cook for 15-20 minutes.
Fry the onion, cut into half rings, in heated vegetable oil. Add the grated half of the carrot. Add the roast to the soup.
Place the boiled chicken meat in the prepared soup and let it simmer for 5 minutes.
Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Creamy canned corn soup

You don't always have the necessary ingredients on hand. Try replacing cream with milk, butter with vegetable oil, a stalk of celery with root, and the dish will take on a new taste.

Serve the soup garnished with a parsley leaf and a slice of lemon.

Ingredients:

canned corn – 1 can (350 gr.);
raw potatoes – 5 pcs;
onions – 2 pcs;
bell pepper – 1 piece;
celery stalk – 2-3 pcs;
butter – 75 g;
cream of any fat content – 250 g;
wheat flour – 1 tbsp;
green parsley – 3-5 sprigs;
salt – 1 tsp;
sugar – 1 tsp;
ground black pepper – ¼ tsp;
dried basil – 0.5 tsp;
water – 2.5-3 l.

Preparation:

Wash the potatoes, peel the skins, cut into 1.5 x 1.5 cm pieces, place in cold water, bring to a boil and cook for 30 minutes.
In a dry frying pan, fry the flour with 1 tbsp. butter until light golden brown. Stir, then pour in room temperature cream and simmer for 5 minutes.
In a preheated Dutch oven, melt the butter and sauté the finely chopped onion, add the bell pepper and celery stalks, chopped into strips or cubes, and fry over medium heat for 5-10 minutes.
Place corn in a saucepan with potatoes and boil for 10-15 minutes.
Season the potato-corn broth with roasted vegetables and gradually pour in the boiled cream. Add salt, sugar, spices and chopped parsley, simmer over low heat for 3 minutes.

Ingredients:

corn grits – 250 gr;
potatoes – 4 pcs;
smoked chicken leg – 1-2 pcs;
fresh tomatoes – 2 pcs;
carrots – 2 pcs;
onions – 2 pcs;
hot pepper – 1 piece;
vegetable oil – 30 ml;
butter – 30 g;
spices for soup – 1-2 tsp;
salt - to taste;
green onions and dill – 3 pcs each;
water – 3-3.5 l.

Preparation:

Wash the corn grits, add to boiling water and cook for 1 hour over low heat.
Add peeled and diced potatoes, half an onion and carrots to the finished cereal. Cook for 30 minutes.
In a dry frying pan, mix butter and sunflower oil, cut the onion into half rings, carrots into quarters, fry until golden brown.
Peel the tomatoes, cut into cubes and simmer together with onions and carrots for 5-10 minutes, at the end add chopped hot pepper without seeds.
Place the smoked leg pulp, cut into strips, into the boiling broth, pour in the tomato dressing, let it simmer, and add salt. Sprinkle cornmeal soup with spices and chopped herbs.

Creamy corn milk soup with garlic croutons

The canned corn in this recipe can be replaced with frozen or boiled corn. Cooking time: 50 minutes.

Pour the prepared cream soup into bowls, garnish with pieces of chicken fillet, sprinkle with chopped basil. Serve the croutons on a separate plate and the sour cream in a sauce boat.

Ingredients:

milk – 500 ml;
chicken broth - 1 glass;
canned corn – 350-400 g;
chicken fillet – 300-400 g;
butter – 50 g;
onion – 1 piece;
wheat bread or loaf – 2-3 slices;
garlic – 2 cloves;
olive oil – 1 tbsp;
green basil – 1 sprig;
ground black pepper - to taste;
salt – 1 tsp.

Cooking method:

Boil the chicken fillet until done.
Fry finely chopped onion in butter, add corn, after draining the marinade, simmer over low heat for 5-10 minutes. If necessary, you can add 2-3 tbsp. broth.
Finely chop the chicken fillet.
Pour milk and 100-150 g into the pan. broth, bring to a boil, add stewed vegetables and fillet pieces, cook for 5-10 minutes, stirring. Remove from heat and let cool slightly.
Prepare garlic croutons: rub slices of bread with garlic, add salt, cut into cubes and fry in olive oil.
Grind everything with a blender until creamy, bring to a boil, sprinkle with chopped garlic, pepper and salt to taste.

Recipe 7: soup with canned corn and cheese (step by step with photo)

1-2 medium potatoes
1 medium carrot
1 medium onion
2-3 cloves of garlic
1 small red bell pepper
1.5 liters chicken broth
a little boiled chicken (not necessary, I just had some left over from the soup set, so I decided to add it)
1 can canned corn
2 processed cheese
some fresh herbs
a little vegetable oil for sautéing.
salt, pepper to taste.

In a thick-walled saucepan, sauté onions, garlic and carrots in a small amount of vegetable oil.

Add potatoes to the rest of the vegetables, pour in chicken broth. Let it boil, then reduce the heat and simmer for 15 minutes (until the potatoes are done).

When the potatoes are ready, add processed cheese (it is better to cut it into pieces so that it dissolves faster). Salt and pepper the soup.

When the cheese is completely dissolved, add the corn (after draining the liquid from it).

Finely chop the greens. When the soup boils again, add the herbs and remove from heat.

Serve the soup hot. Bon appetit!

Lenten corn soup with mushrooms

This lean soup is suitable for dietary nutrition and for those observing fasting.

You can choose mushrooms to suit your taste: it can be oyster mushrooms, honey mushrooms or porcini mushrooms. You can use dried mushrooms after boiling them first. To decorate the finished soup, leave some fried mushroom slices and a spoonful of corn. Cooking time – 1 hour 15 minutes.

Serve in deep serving bowls, top with a couple of slices of mushrooms and a few grains of corn, and sprinkle with finely chopped dill.

Ingredients:

fresh champignons – 300-400 g;
canned corn – 600-700 g;
water or vegetable broth – 1-1.5 liters;
potatoes – 2-3 pcs;
onion – 1 head;
bell pepper – 1 piece;
vegetable oil – 50-80 g;
salt – 0.5 tsp;
set of spices for mushrooms – 1 tsp;
green dill - a couple of sprigs.

Cooking method:

Heat the vegetable oil in a deep frying pan, fry the onion and bell pepper, diced.
Chop the mushrooms into slices and saute them with onions and peppers.
Add the corn without marinade to the mushrooms and simmer over low heat for 10-15 minutes.
Cut the potatoes into cubes, cover with cold water or vegetable broth, and cook until tender.
Pour the stewed vegetables into the broth with potatoes, add salt, add spices and let simmer for 5 minutes. Remove from heat, cool slightly.
Grind the finished soup with a blender until smooth and bring to a boil again.

Bon appetit!

Corn is not capricious and undemanding to soil quality, which is why many farmers grow it instead of wheat or rye. The decision is rational, since the product is in demand in cooking. You can bake flatbreads from corn flour, cook porridge, and corn grains become a good addition to side dishes and salads. You can also cook first courses from them. Corn puree soup has a truly unique taste, delicate, slightly sweet, but not without some piquancy. Corn goes well with seafood and poultry, which will be an excellent addition to the dish, giving it additional flavor notes, making it even more satisfying and healthy.

How to make puree soup with corn and vegetables

Ingredients:

canned corn - 1 can,
onion - 1/2 head,
fresh carrots - 1 pc.,
olive oil - 2 tbsp. l.,
garlic - 1-2 cloves,
potatoes - 3-4 pcs.,
salt, paprika, black pepper - to taste,
broth (or water) - 1 glass,
milk (2.5% fat) - 1 glass,
any greens

Preparation:

- add 2 tbsp to the pan. olive oil and place over medium heat

- cut the carrots into pieces, finely chop the onion and chop the garlic

- place the prepared vegetables in a pan and, stirring, fry for 3-4 minutes

- pour in 1 cup of broth (water), add the diced potatoes there. Cover the pan with a lid and continue cooking for another 4-5 minutes over medium heat.

- add a glass of milk and pour in the corn. Mix everything and bring the vegetables to a boil

- reduce heat and continue cooking until potatoes are soft

- pour about a third of the prepared vegetables into another bowl and use a blender to puree them

- pour the finished puree back into the pan with the soup and place on low heat

- Cook for another 10 minutes until thickened. By the way, the longer the corn puree soup simmers, the richer the taste will be.

Serve the finished dietary corn puree soup to the table, garnishing it with whole corn kernels and herbs. If desired, you can season the soup with black pepper and paprika. Bon appetit!

Sweet, sugary, tender corn - how do you prefer to cook it? Boil, bake, use as a side dish? What about corn as the first one? Corn soup is very tasty. It is so thick, appetizing, warming, bright straw color - this is what you need on autumn days, when every new day takes a bite out of the warmth, and there is less and less of it... And how useful this soup will be in winter! A bowl of warming corn soup with cream and crunchy croutons on top - how can you resist?

In late summer and early autumn, you can prepare this soup from fresh cobs. In winter, cook from frozen kernels or canned corn in jars. The soup has a very memorable taste. The corn itself is sweet. This sweetness is slightly enhanced by cream, onions and carrots. The potatoes give the soup a velvety texture. Nutmeg sets accents and makes them sharper. All you have to do is add just a little salt to balance the sweetness - and a very tasty soup is ready!

Cooking features

You can make a soup from corn that has a soft and thick consistency and a delicate sweetish taste. However, without knowing how to cook this dish, you can make irreparable mistakes, due to which it will acquire a bitter taste or will not be suitable for consumption at all.

Corn cannot be salted during cooking; salt can be added only at the very last stage of cooking, when the corn grains have already been pureed. Otherwise, the grains will instantly harden, and you will never be able to cook them until they are soft.
To obtain a soup with a soft consistency and without a bitter aftertaste, boiled corn must be rubbed through a sieve to remove the shells. The exception is canned corn, which can be ground in a blender.
If you find the soup not thick enough, you can add flour fried in oil. This will not only thicken the consistency of the dish, but also give it a savory flavor to balance out the sweet flavor of the corn.
Corn soup will taste less sweet if you cook it with meat or chicken broth. It is not forbidden to add hot seasonings, such as chili pepper, to the dish.
It is customary to add milk or cream to mashed corn soup, which makes the taste of the dish softer and more balanced.

Before serving, you can add a piece of butter or a spoonful of sour cream to the corn soup.

Corn soup made from fresh corn

corn (kernels separated from fresh cobs) – 0.4 kg;
water or chicken broth - 0.5 l;
milk – 0.25 l;
onions – 100 g;
butter – 40 g;
wheat flour – 30 g;
ground black pepper - a pinch;
nutmeg - a pinch;
bay leaf – 2 pcs.;
salt - to taste.

Cooking method:

Wash the corn cobs, dry with a towel, and remove the leaves. Using a large sharp knife, cut off the corn kernels and place them in the pan. To obtain the amount of grains indicated in the recipe, you will need 2-3 ears, depending on their size.
Fill the corn with water and place it on the stove. When the water boils, add the bay leaves. Cook until the corn kernels are completely soft.
While the corn is cooking, peel the onion and cut into small cubes.
Place the cooked corn in a colander and pour the broth into a separate container. Discard the bay leaves.
Melt the butter in a clean saucepan, add the onion and fry until soft.
Add sifted flour and stir immediately.
Pour the corn broth into the pan in a thin stream, while whisking the contents of the pan. This is necessary to prevent lumps from forming.
Add corn kernels, simmer for 10 minutes.
Rub the resulting thick mass through a sieve and return to the pan.
Pour in the milk and return the pan to the heat.
When the soup starts to boil, add nutmeg and pepper and add salt to taste. Cook, stirring, for 2-3 minutes and remove from heat.

Recipe for the occasion:

Children love this thick corn soup with its delicate creamy notes and sweet taste. Even if they often refuse first courses, they eat this unusual soup with pleasure.

Creamy corn soup with chicken

canned corn – 0.35 kg (2 cans);
chicken broth – 0.5 l;
potatoes – 0.3 kg;
onions – 100 g;
boiled chicken meat – 0.2 kg;
cream – 0.4 l;
olive oil – 30 ml;
salt, curry, thyme, rosemary - to taste.

Cooking method:

Peel the potatoes and cut into medium-sized cubes.
Open the cans and drain the liquid.
Boil chicken broth and strain. Remove the chicken from the broth and cool. Separate the meat from the bones and cut into small pieces.
Pour out the amount of broth required to prepare the soup.
Pour oil into the bottom of the pan. Place the pan on the fire.
After 2-3 minutes, add the onion to the heated oil and fry it until golden brown.
Pour in the broth, wait until it boils, put potatoes in it, add corn.
Cook until the potatoes are soft.
Place the contents of the pan into a blender bowl and turn into a homogeneous mass. Return it to the pan.
Add salt, spices and cream. Put it on fire.
As soon as the soup begins to boil, remove the pan from the heat.
Add the chicken pieces and let the soup simmer for 5-10 minutes.

Corn soup prepared according to this recipe is recommended to be served with wheat croutons. Make them better at home. If you use store-bought crackers, choose those that have the most neutral taste. Crackers with the aroma of herbs and cheese are suitable.

Creamy corn soup with shrimp

canned corn – 0.35 kg;
water – 0.5 l;
milk – 0.5 l;
wheat flour – 30 g;
butter – 30 g;
ground black pepper, salt - to taste;
boiled frozen shrimp (peeled) – 0.3 kg.

Cooking method:

Pour water over the corn, place on the stove, bring to a boil and cook for 15 minutes. Break the resulting mass with a blender.
Melt the butter in a saucepan and fry the flour in it.
Pour in the slightly warmed milk, whisking the contents of the pan. Cook for 2-3 minutes.
Pour the resulting liquid into the pan with the corn. Stir and put on fire.
Cook the soup, stirring, until it begins to boil.
Add shrimp, spices, salt. Continue cooking the soup, stirring constantly, for 5-15 minutes, depending on the size of the shrimp.

This delicious soup will please even the most picky gourmets. If desired, shrimp can be fried in olive oil before adding to the soup. Then you need to cook them less. For soup prepared according to this recipe, you should offer wheat croutons or shrimp-flavored croutons.