Corn soup - 4 simple diet recipes

Corn has many beneficial properties, it is nutritious, gives you energy for a long time, but does not provoke the formation of excess weight. In many countries, it is one of the main products from which first and second courses, all kinds of snacks and even desserts are prepared. There are no such dishes in traditional Russian cuisine, but recently corn has replaced many grains from which many generations of our compatriots prepared food. Children enjoy eating corn sticks and popcorn; almost every housewife knows several recipes for salads with canned corn kernels. Corn grits are also in increasing demand, from which you can make delicious porridge. It is also used for preparing second and first courses, in which it successfully replaces millet and other cereals. Soup with corn grits can be cooked in water or broth, with vegetables, meat, and mushrooms. Each dish has a unique taste and is worthy of becoming a permanent part of the family menu.

Minestrone with corn and beans

Ingredients

2. Peel the onion and chop finely.

3. Peel the sweet pepper from the core and seeds and cut into thin strips. Finely chop the hot pepper. Place the tomato in boiling water for a minute, remove the skin and cut into small cubes.

4. Fry the onion until soft, about 6 minutes. Add tomato, two types of pepper and cook for 5 minutes.

5. Separately, in several batches, fry the meat in vegetable oil, 5-7 minutes for each batch.

6. Add meat and green beans to the vegetables, add flour and fry, stirring constantly, for about 2 minutes.

7. Transfer to a saucepan, pour in the broth, add salt to taste and bring to a boil over high heat. Reduce heat to low and simmer for about 1.5 hours until meat is tender.

8. Add red beans and corn without liquid, heat for 3-5 minutes. Serve minestrone sprinkled with chopped 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.

Thick vegetable soup with beef

Ingredients

Heat the remaining oil in the same pan. Add chopped onion and garlic and simmer until soft. Place the fried beef in a frying pan, add water and broth, add sliced tomatoes.

Pour the contents of the frying pan into a saucepan and cook over medium heat, covered, for about half an hour. Add chopped vegetables to the soup: celery, carrots and potatoes. Simmer, uncovered, for about 20 minutes or until the vegetables are tender.

Add corn and peas, stir and cook until peas are tender.

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Soups with corn. A selection of delicious corn soup recipes

We all prepare from corn , but that’s not all that can be prepared from delicious, juicy corn. You can make many delicious soups with corn .

Everyone loves corn and knows how beneficial it is for our body. If your children, for example, do not like to eat hot soup, prepare them a delicious soup with their favorite corn , and they will eat it with great pleasure. Such soups will successfully add variety to your first courses; you will be able to pamper your loved ones with delicious and healthy hot soups that they have never tried before. Be sure to try corn soup recipes , believe me, you will fall in love with them!

Tomato soup with corn and red beans

This soup will be a great breakfast for the whole family. Hot soup with corn and beans will charge your body for the whole day with a lot of energy and saturate it with useful elements. It contains a lot of legumes, in addition to beans, it contains peas, which means this soup will give your body a lot of protein.

This dish will be incredibly useful for children, since it contains a lot of vitamins and other useful components for the full growth of a young body.

To make corn and bean soup you will need:

Canned corn – 1 jar;
Canned red beans – 1 jar (350 g);
Canned peas – 1 jar (350 g);
Tomato juice – 800 ml;
Onions – 50 g;
Ketchup – 2 tablespoons;
Bacon – 100 g;
Bay leaf – 2 pieces;
Cilantro – 2 sprigs;
Salt - to taste;
Ground pepper - to taste;
Dill – 2 sprigs.

Let's start cooking:

To prepare, take a stainless steel saucepan.
Peel and chop the onion as you like, it doesn't matter.
The bacon needs to be smoked, cut it into small cubes.
Now place the pan on the stove and let it heat up properly, when it gets hot, pour the bacon into it and let it start to melt.
As soon as some of the fat comes out of the bacon, add the chopped onion to it and fry the onion and bacon until the onion is light golden brown.
As soon as the onions and bacon are fried, pour all the tomato juice into them and add ketchup.
Let the tomato juice boil, pour all the corn into the pan along with the juice.
Then pour the beans with the juice as well.
Drain the peas and pour them into the soup.
Let the soup simmer for 5 minutes.
Once it has simmered for 5 minutes, add the bay leaf and season the soup with salt and pepper to your liking. Boil for another 5 minutes.
Next, finely chop the cilantro and dill. Add the herbs to the soup a minute before they are ready.
Remove the soup from the stove and pour it into bowls.

If you are not a fan of cilantro, then you don’t have to add it, replace it with another favorite spicy herb.

Corn and bean soup with tomato is ready! Bon appetit!

Chicken soup with corn

This soup is very light and tasty. Great for those who are on a diet for any reason. It can also be prepared even for small children. This soup is good for anyone who cares about their health; it is rich in vitamins and protein.

Prepare it for breakfast or lunch as a first course, you can also cook it as the only dish, thanks to the chicken it turns out nutritious enough to eat it for lunch.

To make chicken corn soup you will need:

Canned corn – 200 g;
Chicken – 400 g;
Potatoes – 200 g;
Carrots – 100 g;
Onions - to taste;
Greens - to taste;
Refined vegetable oil - for frying.

Let's start cooking:

To prepare, take a saucepan with a capacity of approximately 2.5 liters.
Place chicken pieces in the pan, you can take any part except the backs, because they are very fatty, it is better to take the legs. You can use fillet, but it is a bit dry and does not give a rich broth; I always take the legs. Place the pan on the stove and let the water with the chicken for the broth boil.
While the chicken is cooking, prepare the vegetables.
Peel the potatoes and cut them into small cubes.
Peel the carrots, cut into strips, you can cut them into cubes, but just don’t grate them.
Peel the onion, cut it as you like, it doesn't matter.
While the chicken is cooking, skim off the foam from the broth, otherwise it will be cloudy. Once the chicken is ready, remove it from the broth and let it cool.
Add potatoes to the broth.
Fry the onions and carrots a little in a very small amount of vegetable oil.
As soon as the frying is ready, immediately pour it into the soup.
In the meantime, your chicken has cooled down a little, remove the meat from the bone, tear it into small pieces, and add this meat to the soup.
As soon as the potatoes are ready, pour the corn into the soup along with the yushka. Let them simmer together for another 5 minutes. Salt the soup to your taste.
Chop all the greens finely. Add it to the soup a minute before it is ready.
Remove the soup from the stove and pour it into bowls.

Chicken soup with corn is ready! Bon appetit!

Chowder soup with corn and hunting sausages

This soup has an incredibly rich creamy taste and bright aroma. Corn makes it more tender. Hunting sausages make the broth very rich and aromatic. The soup is perfect for lunch, because it is very nutritious and will satisfy everyone.

Cream makes this soup very delicate, it emphasizes the taste of each ingredient and thanks to it it acquires a pleasant creamy taste. The corn that gets into every spoon gives it a spicy kick.

To make chowder soup you will need:

Corn - 1 can;
Hunting sausages – 400 g;
Potatoes – 300 g;
Onion – 100 g;
Meat broth – 400 ml;
Heavy cream – 200 ml;
Refined vegetable oil – 2 tablespoons;
Bay leaf – 1 piece;
Dill – 4 sprigs;
Parsley - 3 sprigs;
Salt - to taste.

Let's start cooking:

For the soup you will need pre-cooked meat broth.
Take a stainless steel pan.
Peel the onion and chop it into small pieces.
Pour the oil into the pan, put it on the stove, when it is hot, add the onion and fry it until light golden brown.
Once you have fried the onions, pour out the broth.
Let it boil.
While the broth is boiling, peel the potatoes, cut them into small cubes and add to the broth. While the potatoes are cooking, prepare the other ingredients.
The sausages must be cut into rings; do not cut them thinly, about 0.5 cm thick.
Once the potatoes are done, add the sausages.
Drain the corn from the corn and add to the soup along with the sausages.
Pour all the cream into the soup.
Salt and pepper the soup to your taste, add bay leaf.
Boil everything together for 5-7 minutes.
Finely chop all the greens, add the greens to the soup 1 minute before they are ready.

Your delicious creamy soup is completely ready! Eat for your health!

Soup with corn and crab sticks

Corn and crab sticks can be combined not only in a holiday salad. With these two ingredients you can easily prepare a hot dish.

Your children will definitely like this soup, because they really love both corn and crab sticks.

The egg white in the mixture makes the soup a little thicker. Its taste is very rich and bright. The light seafood aroma makes it very tasty.

To make soup with crab sticks and corn you will need:

Corn – 1 jar;
Crab sticks – 250 g;
Cream – 2 tablespoons;
Chicken broth – 2 liters;
Egg white – from 2 eggs;
Salt - to taste;
Ground pepper - to taste;
Dill – 3 sprigs;
Corn flour - 2 tablespoons.

Let's start cooking:

Making this soup is incredibly easy.

You will need ready-made chicken broth.
Pour the broth into the pan and bring it to a boil.
While it boils, prepare the remaining ingredients.
Remove the crab sticks from the packaging and cut the sticks into half rings.
Drain the corn from the corn, grind the corn using a blender or other method available to you, it should become fine, but will not turn into a paste.
Pour the cream into a separate bowl.
Take 2 eggs, separate the whites from the yolk, pour the whites into the cream, but you don’t need the yolks, you can use them elsewhere. Mix the egg whites with the cream with a fork.
Add corn flour to the cream and egg whites, mix everything until smooth.
When the broth has already boiled, pour crab sticks and chopped corn into it.
Salt and pepper the soup to your taste.
Let it simmer together for 5 minutes.
Gradually stir in the mixture of cream, egg white and cornmeal. Let the soup come to a boil again. Let the soup simmer for another 10 minutes.
Remove the soup from the stove.

Your corn and crab soup is completely ready!

Cheese soup with corn

My family simply loves this soup, it is very tender and thick. The creamy melted cheese makes it just the height of perfection, adding richness. Tender sweet corn adds a touch of flavor. Chicken meat makes it nutritious enough to be eaten without a second course. This is our favorite breakfast and often even dinner.

To make cheese corn soup you will need:

Corn - 1 can;
Canned green peas – 1 jar (350 g);
Processed cream cheese – 300 g;
Chicken meat – 300 g;
Turmeric – a pinch;
Ground sweet paprika - to taste;
Salt - to taste.

Let's start cooking:

You will need a 2.5 liter saucepan.
Pour 1 liter of water into it.
Chicken meat should be cut into small cubes. I use chicken breast, it's easier to cut and doesn't add unnecessary fat to the soup.
Pour the meat into the water, put it on the stove, and let it boil. As it boils, remove the foam; rags of foam are not needed in the soup. Boil chicken until done. Don't add salt yet.
Pour the corn and juice into the soup.
Drain the juice from the peas and add it to the soup.
Now take the cheese and grate it directly into the soup. Let everything simmer for 10 minutes.
After the cheese has dissolved in the water, taste for salt and then add salt to your taste. (Don’t add salt earlier, curd cheeses contain salt in different ways, and if you add salt earlier, you may end up with too much salt.
After salt, add a small pinch of turmeric, it will give a very nice yellow color to the soup.
Add sweet ground paprika to taste, you can add spicy if you like it spicy and small children will not eat the soup.
Remove the soup from the stove and let it sit in the pan for about 15 minutes, this will help it become richer.

Cheese soup with corn is ready! Enjoy your meal!

Chicken soup with corn and smoked chicken

For those who love corn soups, it will bring new taste and variety to your menu. Smoked chicken produces a very rich broth and vibrant flavor.

This soup can be prepared over a fire while relaxing in nature; if you add the taste of fire smoke, it will become more aromatic and tastier. Fans of soups with smoked meats will really like it and will become a frequent “guest” in your kitchen.

To make corn and smoked chicken soup you will need:

Canned corn – 1 jar;
Smoked chicken – 300 g;
Onion – 50 g;
Garlic – 2 cloves;
Chicken broth – 500 ml;
Salt - to taste;
Ground pepper - to taste;
Parsley - to taste;
Vegetable oil – 1 tablespoon;
Butter – 20 g.

Let's start cooking:

To prepare, take a saucepan with a thick bottom. I cook kazanka, it turns out best.
Pour vegetable oil into a saucepan and add butter. Place on the stove to warm up.
While the oil is heating, peel and chop the onion, slice as you like, then fry until golden.
Cut the chicken into small pieces and add to the onion.
Grind the corn in a blender until pureed. Add to the pan as well. Simmer everything together for 10 minutes.
Then pour in the broth. You can just use water, but with broth the taste is simply richer; if we cook outdoors, we naturally do without broth, and it turns out very tasty too.
Salt and pepper the soup to your taste. I always use a ground mixture of peppers; it gives a richer taste and aroma than just ground black pepper.
Peel the garlic and pass it through a garlic press or chop it as finely as possible.
Chop the parsley finely as well.
Before removing the soup from the stove, add garlic and parsley.
Remove the pan from the heat, cover with a lid and let it sit for 15 minutes.

Aromatic soup with corn and smoked chicken is ready! Bon appetit!

Corn soup with bacon

Men love this soup with bacon. It turns out quite fatty and very nutritious. Smoked bacon gives a very thick and rich broth, and the corn makes it slightly sweeter and more tender.

Corn kernels are saturated with the aroma of bacon and saturated with broth, which makes them more tasty. This soup is great for cooking outdoors.

To make corn and bacon soup you will need:

Frozen or canned corn – 500 g;
Smoked bacon – 150-200 g;
Bacon bouillon cubes - 2 pieces;
Water – 1 liter;
Salt - to taste;
Greens - to taste.

Let's start cooking:

For cooking you need a pan with a thick bottom. I always use a cauldron, it is perfect for this purpose.
Cut the bacon into small pieces.
Place the pan on the fire. Let it warm up, once it's hot, pour in all the bacon and let it melt a little and start frying. Let it take on a slight golden color.
Once the bacon is cooked, pour the water into the pan. Let it boil and pour the corn into the broth. In summer, you can use fresh grains by cutting the grains from the cobs. In winter, buy frozen or canned, you will need to drain the juice from the canned one; it is not needed in the soup.
Add bacon cubes to the soup, taste the soup for salt after dissolving them and add more if necessary.
Let the soup simmer until the corn is ready. Naturally, canned corn is already ready, so you will need to boil it for about 10 minutes, no more is needed.
Before removing the soup from the stove, add finely chopped herbs to it. Take any greens and in any quantity to your taste.
Remove the soup from the stove, cover with a lid and let it sit for 10-15 minutes.

The soup is ready! Bon appetit!

Corn soup with celery and cream

A very simple but very tasty soup will be just the perfect breakfast. The cream in the broth makes it simply fabulously tender, the taste is very soft and at the same time rich.

This soup can be prepared for children; they eat it with great pleasure to the last spoon. If your child does not like to eat healthy foods and hot dishes, this soup is exactly what you need.

To prepare the soup you will need:

Canned corn – 400-500 g;
Celery – 1 stalk;
Onions - to taste;
Garlic – 1 clove;
Water – 800-900 ml;
Potatoes -250-300 g;
Heavy cream – 200 ml;
Butter – 50 g;
Salt - to taste;
Greens - to taste.

Let's start cooking:

To prepare, take a stainless steel pan.
Peel and chop the onion as usual for frying.
Cut the celery to the same size as the onion.
Place the pan on the stove, put butter in it. Once hot, add chopped onion and celery. Fry them together for 6 minutes.
Peel the garlic, chop it as finely as possible, add it to the already fried onion and celery and fry it with them for 1 minute.
Then pour water into the pan, you can use broth if you have it, but this is not necessary.
Let the water boil.
While the water is boiling, peel the potatoes, cut them into small cubes and pour into boiling water.
Salt the soup to your taste.
When the potatoes are already soft, pour all the corn into the soup after draining the juice.
Pour cream into soup.
Let everything simmer together for 10 minutes.
Remove the finished soup from the stove.
Pour it into plates.
Finely chop the greens and add them directly to the plate according to your taste.

Bon appetit!

Milk soup with corn and smoked fish

We are used to eating smoked fish plain or with potatoes, but you can also cook a delicious soup with it. And it is prepared not only with delicious smoked fish, but also with delicious juicy corn.

At first glance, all the products do not fit together at all. When I first heard this recipe, I thought that it would be impossible to eat, but when I was treated to it, my opinion changed. Try to cook it, and you will also understand that it all goes together very tasty.

To prepare this soup you will need:

Canned corn – 200 g;
Smoked fish fillet – 250 g;
Potatoes – 150 g;
Smoked bacon – 50 g;
Water – 500 ml;
Milk – 400 ml;
Onions – 50 g;
Butter – 40 g;
Ground thyme - a quarter teaspoon;
Ground sweet paprika - a quarter of a teaspoon.

Let's start cooking:

To prepare, immediately take a 2-liter saucepan, it will be convenient to cook in.
Pour all the water into the pan and put it on the fire, let it boil.
While the water is boiling, prepare the remaining ingredients.
Chop the bacon very finely, pour it into a frying pan, fry it until it releases all the fat.
Peel the onion and chop it finely, add it to the fried bacon, fry the onion until translucent, and let it just begin to acquire a golden color.
Peel the potatoes and cut into small cubes.
When the water is already boiling, pour the potatoes and fried onions and bacon into it.
Boil the potatoes until soft.
While the potatoes are cooking, work on the fish. It is necessary to remove the peel and bones from it, of course, if there are any. (Never take herring, it will make some nasty stuff, believe me. Pink salmon or other dense fish are most ideal; mackerel can also be taken, but it is a little soft, but the taste will be quite good with it). Cut the fish into small pieces, they should be slightly larger than corn kernels.
Once the potatoes are soft, add the fish to the soup.
Drain the yushka from the corn and add it to the soup. Let everything simmer for 10 minutes.
Then add milk and salt to taste. (To speed up the process, after pouring out the fish, I set the milk to boil separately and add it to the soup when it’s already hot).
Add thyme and paprika, you can use hot paprika if you want the soup spicy. Let everything boil and simmer for another 5 minutes.
Remove the soup and let it sit for 10 minutes. If you wish, you can add greens already to the plate.

The unusual soup is ready! Enjoy your meal!

Corn soup "Chinese"

A similar soup is served in Chinese restaurants and is very popular there. The soup turns out very appetizing, with a bright and rich taste.

Ginger makes it very piquant and unusual in taste, a little unusual for us. But the taste is very pleasant and you can’t help but like it. I cook it when I want something unusual and very tasty.

To make Chinese Corn Soup you will need:

Canned corn – 450 g;
Green onions – 1 bunch;
Fresh ginger root – 5 g;
Garlic – 1 clove;
Egg – 2 pieces;
Corn or potato starch - 1 tablespoon;
Soy sauce – 1 tablespoon;
Sesame oil – 1 tablespoon;
Chicken broth – 1.5 liters.

Let's start cooking:

For cooking, take a pan of a suitable size.
Pour the broth into the pan. If you don’t have chicken broth, you can safely replace it with 1.5 liters of water with 2 cubes of chicken broth, I do this very often, because you don’t always have the time or desire to prepare the broth separately.
Place the broth on the fire and let it boil.
As soon as the broth boils, pour all the canned corn into it, pour it out along with the broth. Let it simmer like this for 10 minutes.
While the corn is boiling you need to prepare the frying.
Pour sesame oil into the frying pan; it is not cheap, so I replaced it with regular vegetable oil and practically did not notice any difference in taste.
Take the onion and cut the white part of the feathers, set the green part aside for now.
Peel the garlic and chop finely.
Grate the ginger on a fine grater.
Fry onion, ginger and garlic in vegetable oil.
Add fried onions and garlic to the soup. Let everything simmer for 5 minutes.
Remove the soup from the heat and puree it with a blender until all the corn is chopped. To avoid wasting extra time, you can chop the corn before adding it to the soup, but then the taste will be slightly different.
Return the soup to the stove.
While it is boiling, dissolve the starch in a small amount of water. Of course, corn is best, but if not, replace it with potato. Add soy sauce to the dissolved starch.
Also break and beat the eggs separately into a bowl.
Once the soup returns to a boil, gradually pour the eggs into the soup. Let it simmer for 2 minutes.
Next, carefully pour in the dissolved starch. Let the soup simmer for 1 minute, during which time it will thicken.
Taste the soup for salt; if there is not enough salt, add according to your taste.
Remove the soup from the stove.
Chop the green onions as finely as possible, pour them into the soup, choose the amount of onions yourself.

Spicy Chinese soup is ready! Bon appetit!

Corn soup with bell pepper, celery and croutons

This soup is one of my favorites. It combines very tasty products with bright taste.

Bacon makes the soup broth very rich and nutritious. Corn gives a very pleasant sweetness and delicate taste. Bell peppers add the flavor of summer vegetables to the soup, giving it a summer freshness. Aromatic celery will make it richer in taste and aroma.

All products combine perfectly and create one overall unique composition of taste and aroma that will fill the whole house.

To make corn soup you will need:

Canned corn – 500 g;
Smoked bacon – 200 g;
Sweet bell pepper – 100 g;
Carrots – 100 g;
Celery stalk – 50 g;
Onions – 50 g;
Fresh thyme – 1 sprig;
Turmeric – a pinch;
Potatoes – 200 g;
Heavy cream – 0.5 cups;
Bread – 150-200 g;
Butter – 50 g;
Water – 400 g.

Let's start cooking:

Prepare all ingredients immediately to avoid any delays during cooking.

Chop the celery as finely as possible.
Peel the onion and chop it in the same way as you always do for making soup.
Peel the carrots, cut them into thin strips, or grate them on a coarse grater.
Cut the bacon into small cubes. It must be bought smoked, it will give a very rich taste.
Peel the potatoes, cut them into small pieces or thin strips.
Peel the bell pepper from seeds and cut it into small and thin strips.
Now that you have prepared everything, take a thick-bottomed saucepan or cauldron.
Place the pan on the stove, when it is hot, pour all the bacon into it. Fry the bacon until it is rendered and cooked through.
Once the bacon is cooked, drain the fat into a separate bowl and set it aside for now.
Add the butter to the bacon; as soon as it melts, add the onion and celery to the pan, fry them until the onion is transparent.
Then add bell peppers and carrots to the pan and simmer everything together for 10 minutes.
Then pour water into the pan and immediately remove the fish from the corn.
Pour the potatoes into the pan and let them cook until tender.
As soon as the potatoes are ready, add all the corn to them. Let them cook together for another 5 minutes, no longer is needed, the potatoes should not fall apart in the mash.
While the soup is boiling, take a frying pan, pour into it all the fat that you drained after frying the bacon, put the frying pan with fat on the stove to heat up.
While the fat is heating, take the bread and cut it into small cubes.
Then, over low heat, slowly fry the bread until golden brown. During this time it will turn into crackers. The fat from the smoked bacon will make them very flavorful.
Chop the thyme sprig as finely as possible.
Now pour half of the soup and puree it using a blender. Add turmeric, chopped thyme and turmeric to the puree. Pour the resulting mixture back into the pan.
Bring everything to a boil again; it should not boil; as soon as it starts boiling, immediately remove it from the stove.
Taste the soup for salt and add salt to your taste if necessary. You can also add seasonings to your taste if you need it.
Cool the finished soup a little to a temperature acceptable to you, but don’t overdo it, it’s still a soup, and it should be hot.
Pour the soup into bowls, it is better to choose deep ones so that it does not cool down too quickly.
Add croutons to each plate. I usually put them on the table separately, each person adds it according to his own taste, and they also turn sour quickly and it’s better not to put a lot of crackers into the soup at once, throw in a few pieces at a time.

Your soup is completely ready!

I hope you enjoy the soups in these recipes! Bon appetit!

Corn and chicken soup

Dishes made from corn grits are not in great demand among many housewives, but in vain. After all, this is a very useful product from which you can prepare the first and second dishes, casseroles, baked goods, and milk porridges. Try to diversify your daily diet with cornmeal soup. The dish turns out very tasty, rich and aromatic. Thanks to its nutritional qualities and beneficial properties of corn grits, the soup is perfect for a child. The baby will enjoy this unusual first course with great pleasure. If you are preparing stew for yourself and do not want to spoil your figure, make it without meat.

Recipe 5: Lenten soup with canned corn (with photo)

Potatoes – 4-5 pcs.
Fresh or canned corn - 1 tbsp.
Bell pepper – 2 pcs.
Egg – 2 pcs.
Onions – ½ pcs.
Carrots – ½ pcs.
Salt - to taste

Peel the potatoes and cut into small cubes. Send to cook in boiling water for 10 minutes.

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

Chop the onion and fry until transparent.

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

Cut the bell pepper into strips and add to the vegetables in a frying pan for 4-5 minutes.

When the potatoes are almost ready, add the vegetables and eggs.

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

Now is the 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.

The egg soup turns out very tender and tasty.

Preparation

This soup recipe involves the use of meat products. It could be chicken soup, beef or pork. Wash the meat thoroughly and place it in a suitable sized saucepan. Fill with three liters of cold water and place over medium heat. Once boiling, reduce the burner flame to minimum. As foam forms, remove it using a tablespoon or slotted spoon. Simmer the broth over low heat for 40-50 minutes.

In the meantime, you can prepare the frying. Peel a large onion, rinse it and cut into small cubes. Fry until soft in a small amount of vegetable oil.

Peel the carrots, rinse and chop on a coarse or medium grater. Add to the onion and continue to fry over low heat until the vegetables are soft. After achieving the desired result, turn off the burner flame.

When the broth is ready, remove the meat and leave it to cool. Then cut the product into small pieces.

Peel and rinse the potatoes. Cut the root vegetables into medium-sized cubes and add to the boiling broth.

Rinse the corn grits in several waters and add to the pan with the rest of the ingredients. Stir and cook for about 15-20 minutes after boiling. It is necessary that the potatoes and cereals are completely cooked and soft.

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.

↑ Chicken corn soup

The soup, cooked with chicken breast broth, is suitable for both children and people watching their figure. A low-calorie, but very nutritious dish will not only satisfy your hunger, but will also delight you with its delicate taste and magical aroma. If the food is being prepared for children, you don’t need to add garlic. For a brighter taste, you can use your favorite spices and herbs.

Ingredients:

Preparation:

Recipe 2: Chicken soup with canned corn

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

Before you prepare soup with rice and corn, you should choose the right dishes. Try to take a large container, as the chicken broth will foam a lot and the amount of soup may be reduced 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.

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

During this time, you should prepare vegetables and rice.

Cut the sweet pepper into strips or rings. You can take frozen preparation for the winter.

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

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

It is best to take round rice - it boils better. Wash the rice in cold water several times to remove excess starch.

After the water is clean and clear, pour water over the washed rice 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 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 another 10 minutes. You can add some fresh herbs or roots to taste.

Diet soup can be served.

corn soup in a slow cooker

This recipe uses pork to create a rich broth. Using a multicooker makes the cooking process much easier.

For this recipe you should take the following ingredients: 300 g pork ribs, 4 potatoes, 3 tbsp. spoons of cereal, onion, carrots, salt and spices, bay leaf, a couple of cloves of garlic, 2 tbsp. spoons of vegetable oil, herbs and 3.5 liters of hot water.

Cooking steps:

First you need to cut the ribs into pieces, which should be washed and dried well.
Pour oil into the bottom of the bowl and add the ribs, and add salt and spices. Turn on the “Frying” program and set the time to 20 minutes.
After 10 min. add finely diced onion and grated carrots.
Stirring occasionally, cook until the multicooker beeps. After this, you need to add the potatoes cut into small pieces.
Put the cereal, salt, pour in hot water, and then turn on the “Soup” mode and cook for an hour.
After 10 min. add laurel, spices and pressed garlic.
Serve with chopped herbs.

Mexican corn soup

Such hot dishes are especially filling and piquant. The soup is very easy to prepare, and even a novice cook can handle it.

For this recipe for 4 servings you need to take the following ingredients: 250 g of canned corn and beans with chili, 0.5 kg of breast, 2 bell peppers, 3 potatoes, a bunch of dill, 2 liters of broth, an onion and a carrot.

Cooking steps:

Peel the potatoes and cut into medium-sized cubes.
Bring the broth to a boil and add potatoes, canned beans and corn.
In heated oil, fry chopped onion, grated carrots and diced pepper.
Then add vegetables to the pan, add salt and pepper and cook until the potatoes are soft.

All of the cornmeal soup recipes discussed above are simple and do not require exotic products, since everything can be bought at the nearest supermarket. We are sure that having prepared this first dish once for your family, you will certainly add the recipe to your own cookbook.

In my family, the first courses must be on the dining table, otherwise no one will come to dinner. You have to somehow get out and cook something nourishing and tasty every day. I propose a new discovery, at least for me - corn soup. I've never made a soup like this before. The result was very pleasing, judging by the empty pan.

You can prepare the soup on a gas stove or using a slow cooker. I chose the second option because I needed to quickly prepare the first dish. 20 minutes later, everyone was sitting at the dining table enjoying the delicious corn soup.

We will need the following products: carrots, onions, potatoes, corn grits, sunflower oil, Adyghe salt, bay leaf, parsley. Instead of Adyghe salt, you can use regular salt.

Peel the carrots and onions. Grate the carrots and cut the onion into small slices. In the multicooker bowl, heat the sunflower oil in the “fry” mode, add the onions and carrots. Fry for about 5-7 minutes.

Add diced potatoes and washed corn grits.

Pour water up to the mark. You can use meat or vegetable broth. Add bay leaf, ground black pepper, Adyghe salt. Close the lid and run the “soup” program for 15 minutes.

Corn soup is ready. Sprinkle with chopped parsley.

Serve to the dinner table. Bon appetit!

Recipe from Tatyana Sh.

Corn soup is very tasty and interesting, because it very harmoniously combines bright corn grains and corn grits. Moreover, I decided to cook it in corn broth, which I had prepared in the summer and put in the freezer to wait in the wings. Overall, the triple corn soup turned out great.

In general, I really like corn broth - divinely aromatic and sweetish. And he fills all dishes with his participation with this sweetness and aroma. It is cooked according to all the rules - with leaves, stigmas and, of course, the heads of cabbage itself. And then carefully frozen. I have a whole shelf in my freezer filled with various vegetable broths, and half of them are corn broths. So if you also love corn, try making the broth in the summer - I’m sure it will be more useful than ever in winter.

By the way, in China it is very popular from ground grains, which is prepared quickly. The second dish is very thick, has a starchy texture; in addition to vegetables, mushrooms and vegetables are often added to the broth.

And our corn grits soup can be prepared with fresh, canned or frozen corn, this also applies to vegetables: eating fresh is good, but if not, then summer preparations, yours or store-bought, can help.

Ingredients:

onions – 2 pcs.;
carrots – 1 pc.;
potatoes – 3 pcs.;
corn (frozen or canned) – 100 g;
zucchini (I used frozen) – 100 g;
cauliflower – 100 g;
chili pepper - to taste;
fried mushrooms – 200 g;
corn grits – ½ cup;
greens - a bunch;
bay leaf – 1 pc.;
vegetable broth – 2 l;
salt, spices - to taste;
vegetable oil – 2 tbsp. l.

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!

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.

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.

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!

I continue to expand my menu with a new assortment and, therefore, my eyes fell on corn grits. It does not cause allergic reactions, therefore it is suitable for baby food. Corn grits are high in calories, but do not cause excess weight. In general, for me and my family, this is what we need: we have a child and a mother who wants not to gain weight.

At home, you can prepare many dishes from corn grits. Most often it is added to first courses, casseroles and porridge are prepared from it. True, it needs to be cooked for almost an hour so that it is not tough.

Corn grits are a very healthy product and should not be neglected. Dishes made from corn grits are recommended by nutritionists for the prevention of heart and vascular diseases. The calorie content of cereal does not affect weight, because the proteins contained in it are not complete, which is why they are poorly absorbed by the body. It also contains a large amount of fiber. That is why corn grits are recommended for older people and those who lead a sedentary lifestyle.

Do not forget that dishes made from corn grits are contraindicated for those who suffer from gastrointestinal diseases, especially during exacerbations.

But let's not talk about sad things, chicken soup with corn grits turns out very tasty. It’s worth trying the taste, and the soup will immediately take root on your menu!

To make Chicken Corn Soup you will need:

chicken meat for broth - any parts potatoes - 3-4 pcs. onion – 1 pc. carrots – 1 pc. corn grits – 2-3 tbsp. vegetable oil for frying tomatoes from tomatoes - 1 tbsp. garlic - clove bay leaf - 1-2 pcs. fresh dill - a couple of sprigs salt and ground black pepper - to taste

How to make chicken soup with corn grits:

1. Boil chicken broth in a 2.5 liter saucepan. Remove the chicken, cool, separate the meat from the bones. 2. Peel and wash the vegetables. Cut the potatoes into fine cubes. 3. Peel the onions and finely cut into cubes. Grate the carrots onto a fine grater. 4. Add corn grits to the boiling broth and cook for 5 minutes, then add chopped potatoes. 5. In a heated frying pan with vegetable oil, fry onions and carrots, add a tablespoon of tomato or finely chopped fresh tomato. Squeeze a clove of garlic there through a press. 6. When the potatoes are almost cooked, add fried vegetables to the soup. Cook for 5 minutes. Add salt and pepper to taste, add bay leaf and simmer over low heat for a couple of minutes. 7. Add chopped dill at the very end, bring to a boil, hold for half a minute and turn off.

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

Corn contains:

vitamin K, responsible for the functioning of the cardiovascular system:
vitamin of youth – 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 they take a long time to cook, frozen or canned corn will do. In combination with herbs and fresh tomatoes, dishes are bright and aromatic.