Corn soup. Soups with corn

Soups are made from frozen or canned corn, with grits and even from young corn cobs. This healthy dish- nutritious and moderately high-calorie.

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

Puree soups and cream soups are prepared sweet and savory, 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 spices.

Toasted soups are served with croutons, crackers, sour cream or finely chopped cheese are added, and sprinkled with herbs.

Creamy Corn Soup with Shrimp

The recipe is easy to prepare and does not take much time. Choose not sweet corn for this soup. You can cook a similar soup with crab - it will turn out more aromatic.

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

Ingredients:

• canned corn - 2 cans of 350 gr.;
• shrimp - 200-300 gr;
• onions - 1 pc;
• carrot - 1 pc;
• cream - 50-100 gr;
• butter- 80-100 gr;
• boiled water - 1.5 l;
• potatoes - 2-3 pieces;
• ground pepper black - on the tip of the knife;
• salt - 0.5 tsp;
• parsley - 2 sprigs.

Cooking method:

1. Heat the butter in a deep saucepan and fry the onion in it, cut into thin slices. Add carrots, grated on a coarse grater.
2. Cut the potatoes into small cubes, pass with onions and carrots for 5 minutes.
3. Drain the marinade from the canned corn and pour it into fried vegetables in a saucepan, mix, fill with water, cook everything until the potatoes are ready for 15-20 minutes.
4. Let the bowl of soup cool slightly, and blend the vegetables with a blender until pureed. Combine cream with mashed potatoes and bring everything to a boil, salt to taste. If the soup is too thick, add some broth or water.
5. Peel the shrimp, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Cornmeal soup with chicken and cream cheese

Cooking time, taking into account the boiling of the broth - 2.5 hours. To shorten the cooking time, you can replace the cereal with cornflakes which are boiled for 15 minutes.

Serve ready meal hot, in deep transparent plates. Place one spoon on top soft cheese 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;
• onion - 2 pcs;
• carrots - 1 pc;
• parsnip or parsley root - 1 pc;
• vegetable oil - 50-70 gr;
• a set of spices for soup;
• bay leaf - 1 pc;
• black peppercorns - 5-7 pcs;
• salt - 0.5 tsp;
• sugar - 1 tsp;
• soft cream cheese- 150-200 gr;
• green onions, parsley, dill - several branches each.

Cooking method:

1. Rinse half the chicken carcass, put in a saucepan, fill with water and simmer for 1-1.5 hours. Don't forget to remove the foam from the broth when boiling.
2. Peel the parsley root, onion head and half of the carrot and put in the boiling broth. Add bay leaf and a few black peppercorns to the broth.
3. After an hour and a half, remove the carrots and onions from the broth with a ladle, take out the chicken, cool, remove the skin and separate the flesh from the bones.
4. Pour the washed chicken broth into corn grits, cook for 30-40 minutes.
5. Peel the potatoes, rinse, cut into small cubes, put in the broth as soon as the grits are ready. Boil for 15-20 minutes.
6. Fry onion in hot vegetable oil, cut into half rings. Add grated carrot half. Add stir fry to soup.
7. Put boiled chicken meat in ready soup and let it boil for 5 minutes.
8. Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Milk cream soup of corn with garlic croutons

Canned corn in this recipe can be replaced with frozen and boiled. The cooking time is 50 minutes.

Pour the finished cream soup into bowls, garnish with slices chicken fillet sprinkle with chopped basil. Serve croutons on a separate plate, and sour cream in a gravy boat.

Ingredients:

• milk - 500 ml;
• chicken broth - 1 cup;
• canned corn - 350-400 gr;
• chicken fillet - 300-400 gr;
• butter - 50 gr;
• onion - 1 pc;
• bread or wheat 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:

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

Lean Corn Soup with Mushrooms

Such lean soup suitable for diet food and for those who fast.

Mushrooms can be chosen to your taste: it can be oyster mushrooms, mushrooms or porcini mushrooms. Can be used dried mushrooms, pre-boiled. To decorate the finished soup, leave a few fried slices of mushrooms and a spoonful of corn. Cooking time - 1 hour 15 minutes.

Serve in deep serving bowls, garnish with a couple of mushroom slices and a few corn kernels on top, sprinkle with finely chopped dill.

Ingredients:

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

Cooking method:

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

Bon appetit!

Corn dishes are popular in Mexico and the United States. In these countries, it is grown and eaten in huge quantities.

Corn contains:

• vitamin K, which is responsible for the functioning of the cardiovascular system:
• youth vitamin - E;
• B vitamins.

The cereal is rich in fiber and calcium. Corn oil reduces appetite, which allows it to be used in various diets.

Lenten soups use corn grits, but since it takes a long time to cook, frozen or canned corn will do. In combination with herbs and fresh tomatoes, the dishes are bright and fragrant.

Creamy canned corn soup

Not always available necessary ingredients. Try replacing cream with milk, butter with vegetable oil, celery stalk with root, and the dish will acquire a new taste.

Serve the soup on the table, garnish with a parsley leaf and a slice of lemon.

Ingredients:

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

Cooking:

1. Rinse the potatoes, peel, cut into 1.5 x 1.5 cm cubes, put in cold water, bring to a boil and cook for 30 minutes.
2. In a dry frying pan, fry the flour with 1 tbsp. butter until light golden brown. Stir, then pour in the cream. room temperature and simmer for 5 minutes.
3. In a heated frying pan, melt the butter and pass the finely chopped onion, add the bell pepper and celery stalks, chopped into strips or cubes, fry over medium heat for 5-10 minutes.
4. Put the corn in a pot with potatoes, boil for 10-15 minutes.
5. Season the potato-corn broth with vegetable frying and gradually pour in the boiled cream. Add salt, sugar, spices and chopped parsley, then simmer for 3 minutes over low heat.

Ingredients:

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

Cooking:

1. Rinse the corn grits, pour into boiling water and cook for 1 hour over low heat.
2. Put peeled and diced potatoes, half an onion and carrots to the finished cereal. Boil 30 minutes.
3. In a dry skillet, mix butter and sunflower oil, cut the onion into half rings, carrots into quarters of circles, fry until golden brown.
4. Peel the tomatoes, cut into cubes and simmer together with onions and carrots for 5-10 minutes, at the end add the chopped pod of hot pepper without seeds.
5. Put the chopped pulp into the boiling broth smoked ham, pour in tomato dressing, let it boil, salt. Sprinkle soup with corn grits with spices and chopped herbs.

Canned corn soup with shrimp

For this soup, frozen corn is suitable, and in the summer - grains from boiled young cobs.

Shrimps are sold already boiled (pink), frozen and packaged in bags. It remains to bring them to a boil in water and clean before use.

Delicious, bright and fragrant soup with canned corn will brighten your day and cheer you up. 10 delicious recipes- for you!

• frozen green peas - 2 tbsp.
• canned corn - 160 gr
• olive oil - 2 tbsp.
• carrots - 1 pc.
• celery stalks - 1 pc.
• garlic - 1 clove
• potatoes - 1 pc.
• onion - ½ piece
• milk - 500 ml
• wheat flour - 1 tbsp

Serve right away! Bon appetit!

Recipe 2: Chicken Soup with Canned Corn

• Chicken legs - 4 pcs
• Rice - 2 tbsp. spoons
• Corn - 1 jar
• Leek or green onion - 30 gr
• Sweet pepper - 1 pc.
• Salt - to taste

Before you cook soup with rice and corn, you should choose the right dishes. Try to take a capacious dish, as the chicken broth foams a lot and the amount of soup may decrease by one serving.

First of all, you need to cook the meat. You can use any part of the chicken - legs, wings or breast. Before cooking, the meat should be washed well in cold running water.

Put legs or wings in water and put on medium heat. As soon as the meat boils, reduce the heat and cook for another 20 minutes until fully cooked.

During this time, vegetables and rice should be prepared.

Sweet pepper cut into strips or rings. You can take a frozen blank for the winter.

Finely chop the onion, if you use onion, then it is better to chop into thin rings.

Canned corn must be strained from the brine in which it is stored.

Rice is best taken round - it is better boiled. Rinse rice in cold water several times to wash out excess starch.

After the water is clean and clear, pour the washed rice with water and leave to swell for 5-10 minutes.

The canned corn soup recipe is also suitable for preparing a hot dish with fresh and frozen grains. In this case, they will need to be left to cook along with the meat.

When the meat is ready, add the soaked rice to the soup.

Cook over medium heat for 10 minutes, then add the prepared vegetables.

Bring the corn and chicken soup to a boil, reduce heat and simmer for 10 more minutes. You can add some fresh herbs or roots to taste.

Diet soup can be served at the table.

Recipe 3: soup with canned corn and spaghetti

• chicken (fillet) - 200 g
• canned corn - 4 tbsp. l.
• spaghetti - 50 g
• potatoes - 200 g
• onion - 50 g
• carrots - 100 g
• dill - 4-5 sprigs
• sunflower oil - 2 tbsp. l.
• spices and salt - to your taste

Peel the carrots and onions, rinse the chicken. Cut half of the carrot into circles and send to the pan, then cut the fillet and add it too. Add a third of the onion head there, pour water and put on medium heat. Let the chicken broth simmer for 10-15 minutes.

Send peeled and chopped potatoes to the soup, and you can cut it both into cubes and oblong strips. Before adding potatoes to the pan, be sure to remove the resulting foam from above.

After 10 minutes, spaghetti, canned corn, as well as spices and salt can be added to the soup pot. Let the soup simmer for at least 5 minutes over low heat.

Pour oil into a frying pan, fry the remaining chopped vegetables in it, namely onions and carrots (no more than a minute over medium heat).

Dill or other herbs (for example, cilantro, parsley, basil, etc.) should be added to the pan when the soup with corn is completely ready and turned off.

When you pour the soup, make sure that all the ingredients (chicken, corn, potatoes, etc.) fall into each plate. And it is best to eat it immediately after preparation. When reheated, such a soup with corn will lose some of its taste, so it is recommended to cook it “once”.

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 own juice— 200 gr
• frying oil
• salt pepper

Let's prepare the meat broth.

Fry carrots and onions in vegetable oil.

Add chopped potatoes, frying, salt to the broth.

Then frozen beans, tomatoes and corn.

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

Bon appetit!

Recipe 5: Lean Soup with Canned Corn (with photo)

• Potatoes - 4-5 pcs.
• Fresh or canned corn - 1 tbsp.
• Bulgarian pepper - 2 pcs.
• Egg - 2 pcs.
• Onion - ½ pc.
• Carrots - ½ pcs.
• Salt - to taste

Peel the potatoes and cut into small cubes. We send to boil in boiling water for 10 minutes.

If you have fresh corn then add it along with the potatoes. We clear the head with a knife and throw it into the water. And if it is canned, then we put it at the very end along with the frying.

Chop the onion and fry until transparent.

Then put the grated carrots on a coarse grater and fry for 3 minutes until soft.

Cut the bell pepper into strips and send to the vegetables in the pan to fry for 4-5 minutes.

When potatoes are almost ready, add vegetables and eggs.

Beat the eggs with a fork and pour into the soup in a thin stream, stirring it.

And it's time to add canned corn.

Let simmer for another 5 minutes until the eggs are cooked and the peppers become soft. Salt and pepper to taste. You can also add greens.

Egg soup is very tender and tasty.

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 crackers. Although it is nice to savor it with ordinary fresh bread.

• corn - 1 can
• sweet red pepper - 1 pc.
• onion - 1 pc.
• 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 gr
• olive oil - 1 tbsp.
• salt pepper

First of all, we start preparing vegetables. We peel onions, a piece of ginger root and carrots. We cut off the rhizome of the green onion, and the stalk of the pepper. Then thoroughly wash these vegetables along with celery stalks and cilantro sprigs under cold running water. Dry with paper kitchen towels, alternately lay on a cutting board and cut into pieces. Onion medium cube.

Chop green onions and cilantro.

Cut the carrots into rings or rub on a coarse grater.

Sweet pepper - straws.

Celery - sliced.

Leave a piece of ginger whole.

We disassemble the boiled chicken into fibers and lay out the chopped products on separate deep plates.

Drain the liquid from the jar of corn.

Now turn on the fire to a medium level, put a deep pan with a thick bottom on the stove and pour 1 tablespoon into this container olive oil. When the oil is slightly warmed up, put the carrots in the pan and simmer it for 2-3 minutes. Then add the onion and Bell pepper. 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. Raise the heat to high, bring the broth to a boil, and lower the heat back to medium. Cooking vegetable stew 5 minutes. Then add corn kernels to the pan and cook the soup for 7 minutes.

After 7 minutes, helping ourselves with a slotted spoon, remove the ginger root from the pan. Add chicken meat, green onions, cilantro, salt and black pepper to taste in this container. Cook the first hot dish for another 2-3 minutes. Then turn off the stove and insist the soup under the lid for 10 - 12 minutes. Then pour it with a ladle into plates and serve to the dining table.

Recipe 7: Canned Corn and Cheese Soup (Step by Step with Photo)

• 1-2 medium potatoes
• 1 medium carrot
• 1 medium onion
• 2-3 garlic cloves
• 1 small red bell pepper
• 1.5 liters chicken broth
• A little boiled chicken(not necessarily, I just had leftovers from the soup set, so I decided to add)
• 1 can of canned corn
• 2 processed cheese
• some fresh herbs
• A little vegetable oil for passer.
• 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 chicken broth. Let it boil, then reduce the heat and cook for 15 minutes (until the potatoes are ready).

When 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 greens and remove from heat.

Serve hot. Bon appetit!

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 a saucepan.

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, beat.

This Japanese corn soup is one of my favorite first course options. In fact, this is a puree soup, which is prepared from corn kernels with a minimum amount of spices and has a very delicate taste and creamy texture.

This soup is also often referred to as " creamy soup without cream”, because in the process of grinding corn grains turn into a milky gruel and secrete juice that resembles cream in taste and consistency.

Japanese corn soup is made with a minimal amount of ingredients, but even with them you can afford culinary experiments - by replacing some of the basic ingredients, you can cook an even more dietary or vegetarian version of the dish.

This soup can be made with fresh or frozen corn. I especially liked the last option - frozen corn kernels can be stored in the freezer for months, and if necessary, a warming and tasty soup can be prepared in a few minutes.

Ready corn soup has a very tender texture. creamy taste and subtle aroma. The soup turns out thick and nutritious, but at the same time incredibly light. Try this sunny Japanese corn soup, maybe you will like it too?!

Prepare the ingredients.

Cut the corn kernels off the head or defrost the corn.

Place the saucepan over medium heat. Melt the butter by adding a drop of vegetable oil.

Add the chopped onion and stir-fry over low heat until the onion is soft and translucent.

Add flour and stir-fry for 1 more minute.

While stirring, pour in the broth or water. Mix thoroughly so that all the flour dissolves and there are no lumps left.

Increase the heat to medium and bring the broth to a boil. Add corn kernels, a pinch each of salt and pepper, 1-2 bay leaves.

Bring the mixture to a boil and cook for 10-15 minutes until the corn kernels are soft.

Remove the bay leaf and grind the corn kernels with an immersion blender. Pour in the milk and, stirring, bring the mixture to a boil again.

Simmer the soup over low heat for another 5-10 minutes. Add salt and ground black pepper to taste.

Japanese corn soup is ready!

Serve the finished soup, sprinkled with a pinch green onion. Bon appetit!