Corn soup is a favorite ingredient in an unusual design. Interesting soups with canned corn. Soups with corn. A selection of delicious corn soup recipes

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.

IN lean soups use corn grits, but since it takes a long time to cook, frozen or canned corn will do. Combined with greens and fresh tomatoes The dishes turn out bright and aromatic.

Creamy canned corn soup

Not always available necessary ingredients. 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 cubes, 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 color. Stir, then pour in the cream. room temperature and simmer for 5 minutes.
Melt in a preheated Dutch oven butter and sauté finely chopped onion, add bell pepper and fry celery stalks, chopped into strips or cubes, 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 g;
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, combine the 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 the chopped pod hot pepper without seeds.
Place the pulp cut into strips into the boiling broth smoked ham, pour in tomato dressing, let it boil, add salt. Soup with corn grits sprinkle with spices and chopped herbs.

Canned corn soup with shrimp

Frozen corn is suitable for this soup, and summer time- grains from boiled young cobs.

Shrimp are sold already boiled (pink), frozen and packaged in bags. They just need to be brought to a boil in water and cleaned before use.

I want to make a reservation right away. The tastiest soup with corn is made from young cobs or fresh, recently boiled corn. Frozen corn will also work (you need to boil it separately before adding it to the broth). However, given that the corn season is still far away, the soup can be made from canned corn. It will turn out no less tasty. Only the aroma is a little different.

Cooking steps:

Alt="1) Let's prepare the broth. You will need any piece pork meat without bone. Wash the meat and place it in boiling water. Cook.

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1) Prepare the broth. You will need any piece of boneless pork meat. Wash the meat and place it in boiling water. Cook.

Alt="2) As soon as the foam begins to gather, you need to reduce the heat and constantly collect it. The transparency of the broth depends on how well the foam gathers. Cook for 10 minutes. Next, remove the meat and cut it into small cubes, again add them to the broth and cook over low heat until the meat is cooked, covered.

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2) As soon as the foam begins to collect, you need to reduce the heat and constantly collect it. The transparency of the broth depends on how well the foam is collected. Cook for about 10 minutes. Next, remove the meat and cut it into small cubes, and return them to the broth. Cook over low heat until the meat is cooked, covered.

Alt="3) At the same time as adding the chopped meat, add potatoes, peeled and cut into cubes, into the broth. The foam will begin to gather again - be sure to collect it.

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3) At the same time as adding the chopped meat, add potatoes, peeled and cut into cubes, into the broth. If the foam starts to gather again, be sure to collect it.

Alt="4) As soon as the potatoes are cooked until half cooked, add corn. I add canned corn. If fresh is added, then it must first be boiled until tender in salted water. If you plan to add young ears of corn, then add them to the broth they are placed after the carrots.

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4) Once the potatoes are half cooked, add the corn. I put canned. If fresh is added, it must first be boiled until tender in salted water. If you plan to add young ears of corn, then they are added to the broth after the carrots.

Alt="5) Now it’s the turn of the carrots. Cut them into small cubes and send them 7 minutes after adding the corn (if using canned corn). Add salt to taste.

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5) It’s the carrot’s turn. Cut it into small cubes and send it 7 minutes after adding the corn (if using canned corn). Add salt to taste.

Alt="6) Chop the onion and garlic. I cut them into large rings. Finely chop the dill. Add the greens to the soup.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/sup-s-kukuruzoi/sup-s-kukuruzoi-10-600pech.jpg" width="">!}

6) Grind the young onion and garlic. I cut them into large rings. Finely chop the dill. Add greens to soup.

Alt="7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the heat, leave on the stove to rest. The corn soup is ready. Serve and serve for lunch.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/sup-s-kukuruzoi/sup-s-kukuruzoi-11-600pech.jpg" width="600">!}

7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the heat, leave to rest on the stove. Corn soup is ready. Serve and serve for lunch.

Ingredients:

Pork 200-250 g, potatoes 2-3 pcs., carrots 1 pc., corn 100 g, young onions 50 g, young garlic 2 pcs., dill 50 g, salt to taste.

From corn all of us preparing There are a lot of salads, pastries, main courses and casseroles, 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, cook for them tasty soup With their beloved 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 it corn soups according to our recipes, believe me, you will fall in love with them!

Chicken soup with corn
Cheese soup with corn
Corn soup with bacon
Corn soup "Chinese"

Tomato soup with corn and red beans

Tomato soup with corn and red beans

This soup will become wonderful 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 satiate 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 the young body.

To make corn and bean soup you will need:

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.
Once the onions and bacon are fried, pour all the tomato juice 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.
When it has simmered for 5 minutes, add Bay leaf, salt and pepper the soup to your taste. Boil for another 5 minutes.
Next, finely chop the cilantro and dill. Add the herbs to the soup a minute before they are ready.

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

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:

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 until completely small quantity 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 ready with corn! Bon appetit!

Chowder soup with corn and hunting sausages

Chowder soup with corn and hunting sausages

This soup is just incredibly rich. creamy taste And bright aroma. Corn makes it more tender. Hunter's sausages make the broth very rich and flavorful. 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 completely ready! Eat for your health!

Soup with corn and crab sticks

Soup with corn and crab sticks

Corn and crab sticks can be combined not only 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 add the mixture of cream, egg white and corn flour. 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

Cheese soup with corn

My family simply loves this soup, it is very tender and thick. Creamy processed cheese makes it simply the height of perfection, giving it richness. Tender sweet corn adds spice. Chicken meat makes it nutritious enough to be eaten without a second course. This is our favorite breakfast and often even dinner.

For cooking cheese soup with corn 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 fillet, 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

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 into a saucepan vegetable oil and put in the 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

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

Corn soup with celery and cream

A very simple but very tasty soup will become easy 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 doesn't 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 ready 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

Milk soup with corn and smoked fish

We are used to eating smoked fish just like that or with potatoes, but you can also cook it with it. delicious soup. 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 turn out to be nasty, 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"

Corn soup "Chinese"

A similar soup is served in Chinese restaurants and he 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 not 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 into the pan Sesame oil, it’s not cheap, so I replaced it with a regular vegetable one and practically didn’t notice the 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.
Cut as small as possible green onions, pour it into the soup, choose the amount of onion yourself.

Spicy Chinese soup ready! Bon appetit!

Corn soup with bell pepper, celery and croutons

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 pepper adds flavor to the soup summer vegetables giving him 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 and cut them 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!

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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 in autumn days, when every new day takes a bite out of the warmth, and there is less and less of it... And how useful is such a soup in winter! A bowl of warming corn soup with cream and crispy croutons on top - how can you resist?

At the end of summer and beginning of 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 places accents, 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!

Ingredients

To make corn soup you will need:

water or broth 1 liter
canned corn 1 can
potatoes 2 pieces
1 carrot
onion 1 piece
cream 20% fat 70 ml
butter 20 grams
nutmeg ¼ teaspoon
salt, pepper to taste
bread 2-3 slices

How to make creamed corn soup

Bring water or broth to a boil and add diced potatoes.

While the potatoes are cooking, heat the butter in a frying pan and fry the coarsely chopped onion in it. Cook the onion until soft.

While the onion is frying, cut the carrots into small cubes.

Add the carrots to the pan, cook for 2 minutes, and then add the corn to the pan after draining the liquid.

Fry the vegetables for 3-4 minutes and then season them with pepper and nutmeg.

Add the vegetables to the broth with potatoes and cook for 7 minutes, then use a blender to puree the corn soup.

Add cream to the dish and bring it to a boil.

Turn off the heat, cover the soup with a lid and let it simmer for 10 minutes.
Meanwhile, cut the bread into cubes and brown it in a dry frying pan.

Summer is a wonderful time of year that gives us a lot of... delicious products. Heat air does not allow you to eat high-calorie foods; I just want juicy fruits, berries, fresh vegetables and greenery. 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.

Corn soups will enrich your menu

Secrets of delicious corn soup

Corn soup is very flavorful and hearty dish, which suits almost everyone's taste. 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 are added during the cooking process fresh milk, cream, natural yogurt or tomato filling. 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. It can 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. A small pinch is enough for this dish. ground pepper, 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 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 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, lay out the grated hard cheese, stir 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 and croutons in a heap in the center white bread, 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.

Soup with corn, chicken and mushrooms

Soup with canned corn, chicken meat and prepared with champignons next 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.

Thick Mexican soup

For Mexican soup with beans and corn the following products are needed:

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.

Opening jars with canned foods, drain the liquid from the beans and corn. If you have canned tomatoes in the peel, then it must be removed, the pulp must be chopped - you can cut it into cubes or simply crush it with a fork.

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

On 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. Posting 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. Cooking thick soup for 10 minutes, taste, add salt if necessary and turn off.