Corn is a very ancient crop, used as food by our ancient ancestors. To this day, a great variety of different dishes are prepared from it. It is used for preparing appetizers, hot main courses, soups, and also as a side dish. This article will give examples of corn soups with various additional ingredients: chicken, crab, eggs, shrimp and vegetables.
IMPORTANT! When preparing corn dishes, you can use fresh, frozen or canned corn.
General recommendations
Fresh, canned, and even corn ground into flour is suitable for cooking such dishes. It gives the finished dish a pleasant sweetish taste and a rich golden hue. Plain water, broth, milk or cream are usually used as a liquid base.
Often, corn soup, the calorie content of which is determined by several different factors, is supplemented with champignons, shrimp, cheese, chicken, red fish, broccoli, cauliflower and other vegetables. And to give it a special aroma, it is flavored not only with the usual ground pepper, but also with turmeric, coriander, anise, mustard, nutmeg or dried herbs. Approximately 100 grams of this dish contains 132 kcal.
Mashed corn soup, like in Yakitoria. Corn soup, like in Yakitoria
Every time we visit a restaurant, we say that we will cook the dish we like at home, but often we cannot find the recipe. We decided to fix this and make a delicious canned corn soup in the style of the Yakitoria restaurant!
Corn soups are very healthy and nutritious, you might also be interested in this Mexican food recipe! Corn has a rich complex of vitamins and minerals, and when combined with chicken, it makes an excellent dietary product!
Ingredients
- Water 2.5 l
- Chicken 500 g
- Vegetable oil 30 g
- Garlic 2 cloves
- Greens to taste
- Canned corn 3 cans
- Onion 1 piece
- Ground black pepper to taste
- Ginger 20 g
- Salt to taste
- Per 100 grams
- Calories: 123 kcal
- Proteins: 3 g
- Fat: 8.5 g
- Carbohydrates: 8 g
Steps
60 min.
First you need to boil the chicken breast. Cook over low heat for about 7-8 minutes, skimming off the foam.
Now let's fry. Finely chop the onion and place in a frying pan with vegetable oil, fry until golden brown. Then add finely chopped ginger and garlic.
When the broth has cooled, remove the breast from it and strain through a sieve. Add the corn and the contents of the pan to the pan, add salt and pepper, and then blend with a blender until smooth. Leave some of the corn whole and then add it to the pan.
Place the whipped mixture on the fire, chop the greens and chop the chicken breast. When the base boils, add the ingredients, cover with a lid and let it brew. The dish is ready!
Tip: this soup can also be prepared from fresh corn, previously peeled from the cob and boiled! You can also vary the additives and seasonings, for example, soy sauce and adjika go well with corn, so the taste will be more piquant!
Bon appetit and good mood, cook with your soul!
With shrimp and beans
This tender and very appetizing first course is an exquisite combination of vegetables, legumes, seafood and herbs. And the spices added to it give it a special piquancy. To make your own delicious cream of corn soup with shrimp, you will need:
- 400 g canned white beans;
- 500 g shrimp;
- 400 g canned corn;
- 50 g ghee;
- 2 onions;
- drinking water, salt, seasonings and herbs.
How is this dish prepared? You need to start preparing cream of corn soup with canned corn and seafood by processing the onions. It is peeled, rinsed, crushed and sent to a saucepan with heated melted butter. When it changes color, canned beans and corn are poured into it along with the liquid in the cans. All this is simmered over low heat, and after a quarter of an hour, added with salt, seasonings and pre-boiled shrimp. At the final stage, the contents of the saucepan are slightly cooled, turned into puree, diluted with water if necessary and brought to a boil again. Before serving, each serving is sprinkled with chopped herbs.
Making a smooth soup
Heat vegetable oil in a thick-bottomed saucepan. The onion is peeled and finely chopped, fried in oil. Add chopped garlic.
The corn is cleaned and the cobs are cut into large pieces. The grains and cobs are sent to the pan. Add peeled and coarsely chopped potatoes.
Fill with water. The liquid should completely cover the vegetables. Pour in half the coconut milk and add salt.
Bring to a boil and cook for another fifteen minutes until the potatoes are ready. A couple of minutes before they are ready, remove the cobs and add turmeric to the soup.
Then remove the pan from the heat, add the remaining milk and beat everything with a blender into a homogeneous mass. Afterwards, you can rub the soup through a sieve, then the soup will be really tender. When serving, decorate the soup with a sprig of fresh herbs.
Corn soup is an original and simple dish. It is often prepared during a diet, since corn is not as high in calories as other grains, but is nutritious. The simplest option contains a minimum of ingredients, but helps to significantly diversify the menu. If desired, you can prepare more original options, for example, with coconut milk, garlic or hot pepper.
None pumpkin, corn, onion, leek, garlic, pumpkin seeds, corn oil, ground paprika, ground black pepper, salt
Corn soup is often served in Chinese restaurants, but canned corn soup can be made quickly and easily at home. canned corn, chicken broth, bouillon cube, water, chicken egg, starch, soy sauce, sesame oil, green onion, ginger, garlic
Creamy corn soup is prepared with vegetables and herbs and served with fried ham. corn on the cob, carrots, celery, milk, butter, onions, salt, garlic, chicken broth, thyme (thyme, Bogorodskaya herb). .
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None canned corn, corn, potatoes, tomatoes, onions, red bell peppers, olive oil, chili peppers, garlic, cumin, coriander, milk...
Soup made from canned corn and cheese. cream, processed cheese, canned corn, butter, garlic, water, herbs
Cold creamed corn soup with spices; You can cook it from frozen corn, or you can cook it from fresh corn. Quick and easy recipe. corn, onions, garlic, chili peppers, cumin, cumin, turmeric, coriander, corn oil, salt, carrots, onions, celery
None bacon, shallots, corn, potatoes, paprika, milk, salt, ground black pepper, cilantro leaves
None salmon, trout, cream, potatoes, carrots, broccoli, salt, pepper, corn
None corn, bacon, cheddar cheese, onion, celery, bell pepper, milk, salt, ground black pepper, ground black pepper
Puree soup from baked vegetablesPuree soup is made from baked tomatoes, peppers and corn. Served with blue cheese soup.
red bell pepper, corn on the cob, tomatoes, olive oil, onion, chicken broth, salt, ground black pepper, cheese, chives Mexican bean soup with avocado olive oil, onion, garlic, green bell pepper, tomatoes, chili pepper , vegetable broth, tomato paste, canned beans, salt, pepper... Mashed corn soup with chicken meat, chicken, rice wine, sherry, canned corn, chicken broth, eggs, potato starch, leeks, sesame oil, salt, pepper Fresh corn puree soup raw corn, butter, milk, cream, onion, flour, ground black pepper, nutmeg, salt corn, flour, butter, milk, lamb bone yolk, carrots, raw corn, flour, parsley, onion, butter, milk, eggs, corn flakes, salt Chicken soup with canned corn chicken broth, chicken fillet, soy sauce, vodka, sherry, water, sesame oil, corn flour, peanut oil, ginger root, corn canned...corn, onion, celery, wheat flour, butter, milk, broth, croutons, corn flakes
Vegetable soup made from corn puree occupies one of the important places in my diet. During the ripening season, I prepare it from fresh corn, and at any other time of the year it is an excellent substitute for canned corn. The soup turns out light and satisfying.
In addition, the body receives all the necessary B vitamins, mineral salts, amino acids, as well as glucose and sucrose, which are part of corn. Do you want to lose extra pounds and always stay in great shape? Include vegetable soup made from corn into your menu.
This dish will diversify your diet, improve intestinal function and speed up metabolism. To prepare it, the simplest and most readily available ingredients are used. You can eat corn soup for both lunch and dinner. And yet, it can be safely included in the children's menu.
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With milk and potatoes
This light and at the same time satisfying soup will take its rightful place in the diet of those who adhere to the principles of healthy eating or simply dream of a slim figure. It has a pleasant, moderately pungent taste and rich aroma. In addition, it contains a whole complex of vital amino acids and mineral salts. To cook it for a family dinner, you will need:
- 1 can of canned corn;
- 1 glass of milk (2.5%);
- 1 carrot;
- 1 glass of water;
- 4 potato tubers;
- 2 cloves of garlic;
- ½ onion;
- salt, paprika, ground pepper, olive oil and herbs.
Onions, carrots and garlic are peeled, washed, chopped and sautéed in an oiled saucepan. When the vegetables are slightly softened, add water, add slices of potatoes and cook covered. After about five minutes, the contents of the container are combined with milk and corn. All this is salted, seasoned and brought to full readiness. At the next stage, the future soup is slightly cooled, turned into puree and returned to the stove. After about ten minutes, it is sprinkled with herbs and poured into plates.
Frozen Corn Recipe
This is one of the easiest grain soup recipes. For this version of tender creamed soup from frozen corn, you need to take:
- 300 grams of grains.
- 100 grams of onions.
- 600 ml milk (2.5% fat).
- A couple of tablespoons of vegetable oil.
- Half a teaspoon of salt.
- A pinch of nutmeg.
- 50 grams of hazelnuts.
What's good about this mashed corn soup? It does not contain heavy cream, which makes it low in calories. Well, if this is your favorite dish, you can eat it all year round, using frozen corn when fresh is not available.
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With fresh cobs
This recipe for corn soup, the photo of which awakens the appetite, was invented by Japanese chefs. The dish cooked using it has a delicate creamy consistency and a sweetish spicy flavor. In order for your family to have the opportunity to enjoy such a dinner, you will need:
- 350 ml milk;
- 350 ml water;
- 2 ears of corn;
- 1 onion;
- 2 bay leaves;
- 2 tbsp. l. soft butter;
- 2 tbsp. l. regular flour;
- salt and vegetable oil.
First of all, you need to deal with the onions. It is peeled, washed, crushed and poured into a container with vegetable and butter. Once it becomes soft, it is combined with flour, hot water, corn kernels and bay leaves. All this is boiled until the ingredients are soft, turned into puree, diluted with milk and returned to the stove. After about five minutes, the finished dish is salted, seasoned and poured into plates.
How to cook
I decided to make this soup after I tried a similar soup at Yakitoria. I don’t know how similar it turned out, but the taste is very pleasant. And let me clarify: I didn’t get this soup right the first time. The first time I didn’t put it through a sieve, and the second time I brought it to a boil, which, of course, ruined everything. I wish you success!
Boil corn and potatoes, cut into cubes, in 0.3 liters of broth (chicken or vegetable) for 7-10 minutes. Transfer the boiled corn and potatoes with broth from the pan to a blender and puree.
Pass the resulting mixture through a sieve and then add warmed milk and cream. Attention! After mixing the puree with milk, do not bring the soup to a boil (just warm it up), otherwise the milk will begin to curdle.
Add boiled crab meat (can be replaced with chicken), cut into pieces, to the soup, heat the soup again, if necessary, and let it stand for 5 minutes. Then, adding a little paprika, you can serve.
With corn grits
Cream soup, cooked using the technology discussed below, has an extremely simple composition. But this does not prevent him from enjoying deserved popularity among domestic and foreign housewives. To prepare it in your own kitchen, you will need:
- 1 liter of drinking water;
- 1 cup corn grits;
- 1 carrot;
- 1 potato tuber;
- 1 onion;
- salt, cream, herbs and spices.
Peeled and chopped vegetables are placed in boiling water. Corn grits, salt and seasonings are also sent there. All this is boiled for thirty minutes, and then processed in a blender, diluted with cream and heated for a short time over low heat. Before serving, pour chopped greens into a common pan.
With Chiken
This light and flavorful cream of corn soup is sure to please anyone who loves poultry dishes. In order for each of your relatives to get a plate of this first, you will need:
- 500 ml chicken broth;
- 400 ml milk cream (20%);
- 225 g boiled chicken fillet;
- 2 cans of canned corn;
- 1 onion;
- 2 medium-sized potato tubers;
- salt, butter, thyme, rosemary and curry.
Washed, peeled and chopped onions are sautéed in a greased, thick-bottomed pan. As soon as it becomes transparent, add potato slices and broth to it. All this is brought to a boil, supplemented with corn, salted, seasoned and cooked until tender. At the next stage, the contents of the dish are pureed using a blender, diluted with cream, combined with pieces of chicken and heated for a short time over low heat.
Making soup
Onions are peeled and cut in any way. It’s best in half rings, so it will cook faster. Heat vegetable oil in a saucepan and fry the onion in it for 2-3 minutes.
Add corn. Keep it like this for another five minutes, then reduce the heat and add milk. This mashed corn soup needs to be salted to taste.
When twenty minutes have passed after boiling, add nutmeg. Then remove from heat and beat with a blender. If the soup is too thick, add more milk.
With this method of grinding, the consistency is heterogeneous. Additionally, it can be rubbed through a sieve.
Hazelnuts are fried in a dry frying pan. Grind in a mortar. Place the corn puree soup into portioned bowls and add a spoonful of crushed hazelnuts to each bowl.
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With bacon
This flavorful cream of corn soup is sure to please big and little eaters. It has a special taste and delicate texture. To cook it at home, you will need:
- 900 ml pasteurized milk;
- 2 cans of canned corn;
- 4 strips of bacon;
- 2 potato tubers;
- 1 onion;
- 2 tbsp. l. cream;
- 1 tbsp. l. regular wheat flour;
- salt, bay leaf and butter.
Peeled vegetables are washed, chopped and poured into a greased heated pan. After a few minutes, separately fried flour, milk, salt, seasonings and corn are added. All this is boiled until tender, processed in a blender, topped with cream, reheated and served with browned bacon.
With cereal and fresh corn
This delicate, creamy dish will definitely interest those who adhere to vegetarianism. It contains exclusively products of plant origin, which can be purchased at any grocery store. To make a delicious cream of corn soup, you will need:
- 1 glass of drinking water;
- 1 cob of corn;
- 1 onion;
- 1 pod of hot pepper;
- 1 clove of garlic;
- 80 g corn grits;
- salt, turmeric, fresh parsley and vegetable oil.
Onions, garlic and hot peppers are cleared of everything unnecessary, chopped and sautéed in a greased thick-bottomed pan. When the vegetables are browned, add corn kernels and fry everything together over moderate heat. Literally after five minutes, add cereal, salt, seasonings and the required amount of water to a common bowl. Bring all this to a boil and cook under the lid until the ingredients are soft. During the heat treatment process, it is necessary to monitor the liquid level and add water if necessary. The resulting soup is pureed with a blender, sprinkled with chopped parsley and served in beautiful deep plates with a piece of fresh bread.
Coconut milk soup
Many people believe that soup should not be sweet. But this recipe will change your opinion dramatically. After all, it contains pleasant notes of sweet corn, as well as delicate coconut milk. To prepare mashed corn soup you need to take:
- a couple of ears of corn;
- onion;
- a couple of cloves of garlic;
- 400 ml coconut milk;
- one potato tuber;
- a couple of tablespoons of vegetable oil;
- half a teaspoon of turmeric;
- a little salt;
- water.
If desired, you can use your favorite spices and fresh herbs to decorate the soup. Garlic will add piquancy. It can be replaced with a couple of pinches of hot cayenne pepper. This combination of sweetness and spiciness will appeal to many.
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