Corn and egg soup. Corn Soup Recipe. Creamy corn soup with shrimp

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.

Cooking features

Corn soup is no more difficult to prepare than our usual first courses. However, the cooking process has several features:

Corn grits must be thoroughly washed before preparing any dishes. To do this, place it in a bowl, fill it with water, rub the grains against each other, then drain the water. This manipulation is repeated until the drained water becomes completely transparent.
Corn grits, despite their small size, take quite a long time to boil. Therefore, it is placed first in the soup so that it cooks for at least 30 minutes. Some recipes suggest adding cereal in the middle of cooking, then the finished soup must be simmered for half an hour over very low heat and the pan with it kept covered in a blanket. In such conditions, the cereal will steam and become ready. Sometimes porridge is cooked from corn grits, which is later added to the almost finished soup, this allows you to make it as thick as the cook wants.
Corn soup will be more delicious if you add roasted vegetables to it. It is prepared separately and added to the soup about 10 minutes before it is ready.
Sometimes fresh herbs are added to corn soup. If you do not boil it for at least 1–2 minutes after this, the dish will quickly deteriorate. It is also not worth boiling the soup for a long time after adding herbs, as it will lose its fresh appearance and beneficial properties.

Soup with corn grits turns out delicious on its own, but if you season it with a spoonful of sour cream when serving, it will taste even more tender and look more appetizing. It's also a good idea to add some chopped herbs to each plate, especially if they weren't added to the pot when cooking.

Easy Corn Soup Recipe

corn grits - 100 g;
carrots - 70 g;
onions - 70 g;
potatoes - 0.2 kg;
water - 2 l;
salt, spices - to taste;
refined vegetable oil - how much will be needed.

Cooking method:

Rinse the cereal until clean.
Scrub and wash the carrots. Dry it with a napkin. Grind on a grater with large holes.
Remove the skin from the onion and cut the onion into small pieces.
Heat oil in a frying pan. Put onions and carrots in it. Fry them until the onions turn golden.
Peel the potatoes and cut into cubes about a centimeter in size or slightly larger.
Boil water, pour cereal into it. Stir.
Wait for the water in the pan to boil. Add potatoes.
Simmer the soup over low heat until the potatoes are soft, but at least 20 minutes.
Add roasted vegetables, salt and spices. Stir and continue cooking for another 10 minutes.

Video recipe for the occasion:

If you let the soup sit for at least 20 minutes under the lid, it will become even tastier. You can season it with butter or sour cream, but it turns out delicious even without dressing.

Soup with vegetables and corn grits

corn grits - 60 g;
carrots - 150 g;
onions - 100 g;
petiole celery - 100 g;
fresh parsley - 20 g;
tomato paste - 20 ml;
potatoes - 0.2 kg;
water - 1.5 l;
salt, seasonings - to taste;
refined vegetable oil - 50 ml.

Cooking method:

Wash the celery and remove any coarse fibers. Cut the petioles into small cubes.
Peel the potatoes and cut into cubes slightly larger than half a centimeter.
Peel the onion and cut into small cubes.
Wash and peel the carrots, chop them on a grater.
Wash the parsley, shake it off the water and finely chop it with a knife.
Rinse the cereal thoroughly. The last portion of water in which you washed should be completely clean.
Boil the prescribed amount of water in a small saucepan; you will need it hot.
Pour oil into a clean non-stick pan and heat it.
Add carrots, onion and celery. Fry them, stirring with a wooden spatula, for 10 minutes. Add tomato paste and simmer the vegetables for another couple of minutes.
Add corn grits and potatoes to the pan with sautéed vegetables. Fill the food with hot water. Cook the food over low heat for 20–25 minutes. 5 minutes before cooking, add salt and season to taste.
Remove the pot of soup from the heat and cover. Leave for 20–30 minutes.

When serving, it is recommended to sprinkle vegetable soup prepared according to this recipe with finely chopped parsley. Celery in this recipe can be replaced with bell pepper (200 g). This will change the taste of the dish, but will not make it worse.

Chicken soup with corn grits

chicken breast - 0.5 kg;
water - 2.5 l;
corn grits - 60 g;
potatoes - 0.3 kg;
onions - 100 g;
carrots - 100 g;
garlic - 1 clove;
tomato paste - 40 ml;
refined vegetable oil - 50 ml;
salt, spices - to taste.

Cooking method:

Wash the chicken breast and cover with water. Bring to a boil.
Cook for 10 minutes over medium heat, skimming off any foam. Add spices and salt.
Reduce the flame intensity and cover the pan with a lid. Cook the chicken breast for 30-40 minutes until the meat begins to pull away from the bones.
Remove the breast from the broth and strain the broth.
Pour pre-washed cereal into the hot broth.
Peel the potatoes, cut them into cubes about 1 cm in size, add to the broth 5 minutes after it boils again. Cook the potatoes and cereal for about 20 minutes, during which time prepare the vegetable dressing.
Wash and peel the garlic, onions and carrots. Grate the carrots, finely chop the garlic and onion.
Heat the oil in a frying pan, fry the garlic and onion in it until the characteristic garlic smell becomes noticeable.
Add carrots, fry them with other vegetables, stirring until they become soft.

Corn soup with corn grits is very tasty and interesting, because it very harmoniously combines bright corn grains and corn porridge. 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.

Corn broth for the winter

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, naturally, 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.

How to make corn soup with vegetables

I took the broth out of the freezer in advance so that it had time to defrost.

Peeled and chopped the onions.

Placed it in a pan with oil.

I grated the carrots and threw them in with the onions.

I added frozen zucchini.

Then cauliflower, corn and chili. Fry over medium heat for about 5 minutes.

I threw in some spices (I used sea salt with herbs, herbs and vegetables) and a bay leaf.

I cut the potatoes.

I added it to the vegetables.

I left it to simmer a little with the spices for about 5 minutes.

Then I laid out the fried mushrooms (I had royal champignons).

And washed corn grits.

Pour in the broth and leave to simmer until the potatoes become soft. I salted it and threw in the chopped herbs.

The delicious soup is ready! It turns out rich, thick, aromatic and yes, quite corny :)

Bon appetit! Recipe from Tatyana Sh.

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.

Ingredients

Water - 3 l;
Potatoes - 6 pcs.;
Carrots - 1 pc.;
Onions - 1 pc.;
Sunflower oil - 3 tbsp;
Chicken soup set - 500 g;
Corn grits - 1 tbsp.;
Salt, ground black pepper - to taste;
Parsley.

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.

Add roasted vegetables to the soft ingredients.

Next, lower the chopped meat. Season with ground pepper and salt to taste. Add your favorite spices and seasonings if desired. Bring to a boil and cook until all ingredients are cooked through, about 10-15 minutes.

Wash the parsley or dill and then finely chop. Add the greens at the very end, about 1-2 minutes before the end of cooking. Cover with a lid and let sit for a while.

The cornmeal soup is ready. Distribute the stew among dinner plates and treat your loved ones. Don't forget about fresh bread and sour cream. For spicy lovers, you can serve chili peppers, garlic and fresh onions. Bon appetit!

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:

Chicken breast – 600 g;
Potatoes – 8 pcs. medium size;
Carrots – 1 pc.;
Large onion – 1 pc.;
Corn grits - 5 tbsp;
Garlic – 2 cloves;
Lavrushka – 2 pcs.;
Dill - a small bunch;
Water – 4 l;
Vegetable oil for frying;
Salt, pepper, spices - to taste.

Preparation:

Tomato corn soup

This light and aromatic soup will appeal to all lovers of low-calorie but satisfying dishes. This stew is prepared in water, but if desired, it can be cooked in meat broth. Tomato paste can be replaced with fresh tomatoes, then the soup will turn out even tastier and healthier.

Ingredients:

Water – 3 l;
Potatoes – 6 pcs.;
Large carrots – 1 pc.;
Onions – 1 pc.;
Sweet pepper – 2 pcs.;
Tomato paste – 2 tbsp;
Corn grits - 1 tbsp.;
Parsley – 8 sprigs;
Vegetable oil for frying;
Salt, ground black pepper, bay leaf, sweet peas - to taste.

Preparation:

Pour water into a suitable pan and place on fire. Wait for it to boil.
Peel the potatoes, wash and cut into slices about 1 cm thick.
Place corn grits and prepared potatoes into the boiling liquid. Add salt to taste. Cook over medium heat until the cereal and potatoes are soft (about 20 minutes).
Onions and carrots need to be peeled and washed. Cut vegetables into thin half rings.
Place the onion in heated vegetable oil and fry a little. Add carrots and continue cooking until vegetables are golden brown. Season the roast with tomato paste and simmer for a few more minutes.
Add the tomato vegetables to the rest of the ingredients. Cook everything together for about 5 minutes.
Remove seeds and stems from sweet peppers. Rinse and cut into thin strips.
Chop clean parsley into small pieces.
Add peppers and herbs to the soup. If necessary, adjust the taste with salt. Season with black and allspice. Add your favorite spices if desired. Cook everything together for another 5 minutes.
Turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
Pour the sous into bowls and serve hot.

Note to the owner:

Various vegetables will help diversify the taste of corn soup: bell peppers, green beans, canned or frozen corn and green peas, etc.
If you add mushrooms to the soup, it will turn out more satisfying, tasty and original.
Add a piece of butter at the end of cooking and you will see how delicate the taste of the dish becomes.
Do not forget to rinse the corn grits in two or three waters. Otherwise, the soup will have an unpleasant bitterness.

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.

Creamy canned corn soup

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

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

Ingredients:

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

Preparation:

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

Ingredients:

corn grits – 250 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, mix butter and sunflower oil, cut the onion into half rings, carrots into quarters, fry until golden brown.
Peel the tomatoes, cut into cubes and simmer together with onions and carrots for 5-10 minutes, at the end add chopped hot pepper without seeds.
Place the smoked leg pulp, cut into strips, into the boiling broth, pour in the tomato dressing, let it simmer, and add salt. Sprinkle cornmeal soup with spices and chopped herbs.

Canned corn soup with shrimp

Frozen corn is suitable for this soup, and in the summer - grains from boiled young ears.

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.

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

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

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

COMPOSITION OF CORN GRAINS AND USEFUL PROPERTIES

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

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

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

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

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

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

HOW TO STORE PROPERLY

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

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

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

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

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

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

RECIPE FOR VEGETABLE SOUP WITH CORN GREATS

Cooking time - 35 minutes. 8 servings.

Required ingredients:

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

Preparation

So, our step-by-step recipe:

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