Corn soup: TOP 5 recipes
Corn soup: TOP 5 recipes
Corn soup is very useful as a dietary food. Corn contains a number of vitamins B1, B2, PP, as well as phosphorus, copper, nickel and iron.
Chicken soup with vegetables and corn grits
Ingredients
- chicken broth 2.5 l
- potatoes 2 pcs.
- carrots 1 pc.
- corn grits 1 cup
- cream 200 ml
- greens to taste
- salt, pepper to taste
2. Peel potatoes and carrots. Cut the potatoes into cubes, carrots into thin quarter rings. Finely chop the greens.
3. Add vegetables and corn grits to the broth, cook for 20-25 minutes or until the vegetables and corn grits are ready.
4. At the end, pour in the cream, season with salt and pepper, add chopped herbs and chopped meat. Bring to a boil and remove from heat. Let stand for 15-30 minutes before serving.
Creamy corn and bacon soup
Ingredients
- canned snow white beans 250 g
- canned corn 250 g
- baby carrots 500 g
- young potatoes 500 g
- bacon 150 g
- vegetable oil 2 tbsp.
- broth 400 ml
- cream 200 ml
- salt, pepper to taste
- sour cream 3 tbsp.
2. Peel and chop the onion.
3. Cut the bacon into small cubes and fry in vegetable oil until golden brown.
4. Add onions, carrots and potatoes to the bacon and simmer briefly.
5. Pour in the broth and cream, bring to a boil and cook for 15-20 minutes.
6. At the end of cooking, add beans, corn, sour cream, salt and pepper. Boil. Serve the finished soup with finely chopped herbs.
Chowder with corn and shrimp
Ingredients
- corn 4 cups
- cream 1 cup
- bacon 250 g
- onion 1 pc.
- clove of garlic 1 pc.
- potatoes 1 pc.
- shrimp 500 g
- chicken or fish broth 2 cups
- salt, dark pepper and cayenne pepper to taste
- green onions to taste
In a heavy-bottomed saucepan, fry the bacon, cut into strips, until the fat has rendered and is crispy. Place bacon on a plate lined with a cardboard towel.
In a saucepan with 2 tbsp. l. fat add finely chopped onion, garlic and medium cut potatoes. Add the rest of the corn and stir-fry for about 15 minutes. Pour in the broth and bring to a boil.
Add creamed corn and shrimp. Heat until the shrimp are cooked through for about 5 minutes. Season the finished chowder with salt and pepper to taste and sprinkle with bacon and green onions when serving.
Minestrone with corn and beans
Ingredients
- beef pulp 500 g
- sweet pepper 2 pcs.
- hot pepper 2 pcs.
- onions 2 pcs.
- tomato 1 pc.
- green beans 200 g
- flour 1 tbsp.
- reddish canned beans 200 g
- canned corn 200 g
- meat broth 2.5 l
- salt, pepper to taste
- vegetable oil to taste
- greens to taste
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 the meat is tender.
8. Add reddish beans and corn without water, heat for 3-5 minutes. Serve minestrone sprinkled with chopped herbs.
Thick vegetable soup with beef
Ingredients
- beef 600 g
- olive oil 2 tbsp.
- onions 1 pc.
- clove of garlic 1 pc.
- water 1.6 l
- beef broth 250 ml
- tomatoes 400 g
- celery stalks 2 pcs.
- carrots 1 pc.
- potatoes 2 pcs.
- canned corn 300 g
- frozen peas 1/2 cup
- salt to taste
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. Cook, 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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Corn soups
Crab soup with corn
Black Sea crab – 1 pc. (about 350g); chicken broth – 500 ml; starch - 1 tbsp. l.; testicle – 1 pc.; corn – 300 g; green onions - a few feathers; onion – 1 pc.; carrots – 1 pc.; ginger (fresh) – 3 cm; garlic – 1 clove; lemon – 2 slices.
Potato soup with chicken, cheese and corn grits in a slow cooker
chicken fillet – 360g; onion – 120g; salt - to taste; carrots – 90g; corn grits – 90g; potatoes – 150g; curry (powder) – 0.4 tsp; vegetable oil – 30g; hops – suneli – 0.4 tsp; cheese (which melts perfectly) – 120g; greens - according to
Creamy lobster soup
lobsters – 3 pcs. 300 g each (can be frozen, defrosted earlier); carrots – 1 pc. (small); onions - 1 onion (I have 2 small ones); garlic – 4 cloves; celery root – 100g; olive oil – 2 tbsp. l.; saffron – 1 sachet (0.5g each);
Chicken corn soup
chicken broth - 4 cups; chicken breast (boiled, cut into cubes) – 1 pc.; corn (canned) – 1 can; corn (ground, cream corn) – 1 can; ginger (fresh, crushed) – 1 tsp; starch – 1/2 tsp; fish sauce – 1 tbsp; To
section: Thai cuisine
Corn soup with chicken
chicken (fillet) – 250g; chicken broth – 1.5 l; corn (frozen) – 200g; ginger (fresh) – rhizome approx. 2 cm; starch – 2 tbsp; water – about 100 ml; sesame oil – 1/2 tsp; salt, ground dark pepper - to taste; green onions (together with onions
section: Chicken soup
Salmon soup
Norwegian salmon fillet (preferably from the tail), leeks, fennel, carrots, potatoes, spinach (whole), fish broth (salmon can be used), cream, white wine, corn starch, salt, pepper.
section: Fish soups
Mexican chicken soup with corn tortillas
chicken breasts (with skin, on the bone), onions, celery, carrots, garlic, chicken broth, canned tomatoes (pieces), jalapeno pepper, cumin (ground), coriander (ground), fresh cilantro (leaves), corn tortillas .
section: Mexican cuisine, Chicken soup
Mexican corn soup
corn (kernels), water, milk, cream, egg (yolks), butter, corn flakes, salt.
Cuban corn soup
canned corn, meat broth, onions, corn flour, milk, salt, spices.
Corn soup
corn, water, milk, cream, butter, egg, corn flakes.
section: Mexican cuisine
Cream of corn soup
milk, broth, corn (young grains), leeks, celery branches, flour, butter, wheat bread.
Chinese fried kidneys
kidneys, corn starch, vegetable oil, soup greens, celery, green onions (chopped), cognac, garlic.
section: Kidney recipes
Corn and egg soup
vegetable broth, vegetable oil, garlic, ground ginger, greenish bell pepper, canned corn, corn starch, egg, lemon juice, soy sauce (Sen Soi traditional Dill), parsley (chopped).
section: Vegetable soups, Egg soups
Mushroom soup with tofu
mushrooms (dry), tofu, soy sauce (Sen Soi Traditional Mushrooms), ginger, garlic, cornstarch, water chestnuts (better), reddish pepper, hot pepper paste, sugar, potatoes (diced), parsley.
section: Mushroom soups
Chicken soup with tortillas (first courses)
chicken broth, chili, vegetable oil, corn tortillas, onion (finely chopped), chicken (cut into boiled pieces), lemon juice (fresh), salt, pepper.
section: Chicken soup
Chilean chicken soup
chicken, potatoes, peas, corn cobs (chopped greenish), carrots, herbs, peppers, onions, water, egg (yolk), salt, pepper.
section: Chicken soup
Corn Noodle Soup
soup, corn flour, pork, egg, green onion, soy sauce, vegetable oil, salt to taste.
section: Meat soups, Noodle soup
Mexican corn soup with cheese and chili
cumin (ground), salt, butter, white bread (diced), corn, water, butter, onions, milk, salt, Tabasco sauce, dark pepper, chili (seedless, oven baked), cheddar cheese ( or Monterey Jack).
section: Cheese soups
Soup with reddish caviar and sesame oil
chicken broth, corn starch, water, egg, sesame oil, reddish caviar, herbs, salt, pepper.
section: Seafood soups
Mexican chicken soup
ancho chili pepper (dried, soak in water and remove seeds), onions, tomatoes, garlic, vegetable oil, chicken broth, corn tortillas (torn into pieces), chicken, cilantro, salt, corn tortillas (fried strips), meth.
section: Chicken soup, Mexican cuisine
Beef and green chili soup
chili peppers (fried green), beef (diced), potatoes (large), onions, vegetable oil, chicken broth, garlic, salt, black pepper, corn starch.
section: Beef soups
Corn cheese soup
onion (large), corn (canned), curry, flour, butter, chicken broth, cheese (grated), cream, parsley (chopped herbs).
section: Cheese soups, Cereal soups
Corn soup with croutons
corn (canned), bacon (cut into strips), butter, onion (finely chopped), celery (trunk, finely chopped), carrots (finely chopped), bell pepper (finely chopped), thyme (fresh leaves), cumin (ground ), .
section: Cereal soups
Corn soup with chicken
chicken broth, chicken breast, green onion, garlic, ginger (root), corn grains (raw), sugar, soy sauce, chili pepper, cilantro leaves, sesame oil.
section: Chicken soup
Corn soup with crabs
corn (on the cob), or canned corn, crab meat (fresh or frozen), egg (white), sesame oil, chicken broth, sherry, soy sauce (light), ginger (root, finely chopped), white pepper (ground) , sugar, cr.
section: Seafood soups
Cream of corn soup with shrimp
chicken broth, cream, carrots (large), onions (large), sweet corn (canned), shrimp (peeled), turmeric, butter.
section: Seafood soups, Cream soup
Corn soup – 4 dietary recipes
Olga Polyanskaya • 02/16/2018
Soups are made from frozen or canned corn, with cereal, and even from young corn cobs. This is a healthy dish - nutritious and moderately nutritious.
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.
Serve ready-made soups with croutons, croutons, add sour cream or finely chopped cheese, and sprinkle with herbs.
Creamy corn soup with shrimp
The recipe is easy to make and will not take much time. For this soup, choose unsweetened corn. You can make 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. Production 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.
Manufacturing method:
- Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add carrots, grated on a large 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.
Corn Soup with Chicken and Cream Cheese
Production time, including broth cooking, is 2.5 hours. To reduce production time, you can replace the cereal with corn flakes, which are cooked for 15 minutes.
Serve the finished dish hot, in deep transparent plates. Place one spoon of soft cheese on top and sprinkle with chopped herbs.
Yield: 2.5 liters or 5 full servings.
Ingredients:
- half a chicken carcass;
- water – 3 liters;
- corn grits – 1 cup;
- potatoes – 4-5 pcs;
- onions – 2 pcs;
- carrots – 1 piece;
- parsnip or parsley root – 1 piece;
- vegetable oil – 50-70 g;
- a set of spices for soup;
- bay leaf – 1 piece;
- black peppercorns – 5-7 pcs;
- salt – 0.5 tsp;
- sugar – 1 tsp;
- soft cream cheese – 150-200 g;
- green onions, parsley, dill - several sprigs each.
Manufacturing method:
- Wash half the chicken carcass, put it in a saucepan, fill it with water and cook over low heat for 1-1.5 hours. Don't forget to skim the broth when it boils.
- Peel the parsley root, onion and half the carrots and place in the bubbling broth. Add bay leaf and a few black peppercorns to the broth.
- After an hour and a half, remove the carrots and onions from the broth with a ladle, remove the chicken, cool, remove the skin and separate the flesh from the bones.
- Pour washed corn grits into the chicken broth and cook for 30-40 minutes.
- Peel the potatoes, wash them, cut them into small cubes and add them to the broth when the cereal is ready. Cook for 15-20 minutes.
- Fry the onion, cut into half rings, in heated vegetable oil. Add the grated half of the carrot. Add the roast to the soup.
- Place the boiled chicken meat in the prepared soup and let it simmer for 5 minutes.
- Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.
Creamy corn milk soup with garlic croutons
The canned corn in this recipe can be replaced with frozen and 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 dark pepper - to taste;
- salt – 1 tsp.
Manufacturing method:
- Boil the chicken fillet until done.
- Fry finely chopped onion in butter, add corn, drain the marinade first, and 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 pieces of fillet, 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.
Lenten corn soup with mushrooms
This lean soup is suitable for dietary nutrition and for those observing fasting.
You can choose mushrooms according to your own taste: it can be oyster mushrooms, honey mushrooms or white mushrooms. You can use dried mushrooms after boiling them in advance. To decorate the finished soup, leave a few fried mushroom slices and a spoonful of corn. Manufacturing 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.
Manufacturing 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 corn without marinade to the mushrooms and simmer over low heat for 10-15 minutes.
- Cut the potatoes into cubes, add cool 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 and cool slightly.
- Grind the finished soup with a blender until a homogeneous mixture and bring to a boil again.
Corn Soup Recipes
Corn is a very old crop, used for food by our old forefathers. To this day, a huge number of different dishes are prepared from it. It is used for making appetizers, for hot main courses, and for soups, and also as a side dish. This article will give examples of corn soups with different additional ingredients: with chicken, with crab, with eggs, with shrimp and with vegetables.
IMPORTANT! When making corn dishes, you can use fresh, frozen or canned corn.
Vegetable soup with corn
The soup according to this recipe turns out to be very light and dietary, and it is very simple to prepare.The following ingredients will be useful for making this dish:
- Potatoes - 4 pieces
- Frozen corn - 200 g
- Carrots - 1 piece
- Onion - 1 piece
- Sweet pepper - 1 piece
- Chicken bouillon
- Greenery
- Seasonings
How to prepare this soup:
- First, you need to prepare the vegetables. Peel the potatoes and carrots and cut into small pieces. Cut the onion into half rings. Also cut the pepper into small pieces.
- In a hot frying pan, fry onions, peppers and carrots, and then add frozen corn to them and fry briefly.
- Heat chicken broth. If you don't have ready-made chicken broth, take chicken parts and cook them for an hour. Strain the broth. If you want to prepare a completely light dietary soup, then discard the broth and cook the soup in water.
- Throw the chopped potatoes into the pan, then add the fried vegetables to it. Cook until the potatoes are done.
- Add seasonings to the soup, sprinkle with herbs and pour into bowls. The dish is ready.
Corn soup puree like in Yakitoria
One of the most popular soups in the Yakitoriya sushi restaurant can be prepared at home. Below is a step-by-step recipe for making creamy canned corn soup.To make it we will need:
- Can of corn
- Carrots - 1 piece
- Onion - 1 piece
- Flour
- Butter
- Milk – 400 ml
- Crab meat
- Seasonings
Let's start preparing the dish:
- Before all this, you need to peel and grate the carrots on a large grater, and also peel and chop the onions.
- Fry vegetables in a hot frying pan until golden brown.
- Add corn from the can of juice to the pan. Simmer all this for 10 minutes.
- Pour milk into a saucepan and heat. Add a mixture of vegetables to it and cook for 15 minutes.
- Then take a piece of butter and melt it. Add flour to the melted butter and mix.
- Next, use a blender to grind the vegetables in the soup and immediately pour in the flour and butter. Make sure that the mixture comes out watery; if it is very thick, the soup will look like porridge.
- Pass the soup through a sieve to remove corn skins and large pieces of vegetables. Add spices.
- Prepare the crab meat in advance: wash and cook. The crab cooks very quickly. You can also use crab sticks, but then you get a completely different taste.
- Chop the crab meat and add to the soup. The soup is ready. Pour into plates. Bon appetit!
IMPORTANT! Instead of crab meat, you can also use shrimp. In this case, the shrimp must be cooked and peeled in advance. Also add to soup.
Chicken soup with canned corn and cheese
This recipe makes a very satisfying and tasty soup. It is also called “cheese”. You can prepare a dish so that the taste of chicken predominates in it, or you can so that the taste of cheese predominates.For production we will need:
- Canned corn - 1 can
- Chicken fillet – 400 g
- Processed cheese - 200 g
- Potatoes - 3 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Greenery
- Seasonings
Preparing the soup:
- Firstly, you need to take care of the chicken. Wash the chicken fillet and cut into pieces. Fill it with water and cook the broth. Cook the chicken for 15-20 minutes after boiling. After boiling, remove the chicken fillet from the pan.
- Let's do the vegetables. You need to peel and cut the potatoes, grate the carrots on a large grater and finely chop the onion.
- Place the potatoes in a saucepan with broth.
- Fry carrots and onions in a hot frying pan until golden brown. Add corn from a can of juice to them.
- Add spices and fry for 5 minutes over medium heat.
- Add vegetables to the pan with potatoes and broth. After 5 minutes, add melted cheese. Then throw in the pieces of chicken fillet.
- The soup is ready. Pour into plates and sprinkle with herbs. Serve with croutons or a fragrant baguette. Bon appetit!
IMPORTANT! To preserve the rich flavor of the cheese, add it at the very end. During heat treatment, it loses its own taste and smell.
Cream of corn soup with shrimp
Corn puree soup with shrimp has a distinct taste and smell. It is very simple to prepare; it will take you about 20 minutes to make.We will need the following ingredients:
- Cream 20% – 200 ml
- Sweet corn - 1 can
- Shrimp to taste
- Soy sauce - 1 tablespoon
- Seasonings
How to prepare this regular soup:
- Boil the shrimp and remove the skins. You can fry them in olive oil, this will give them a subtle flavor. Do not discard the shrimp broth.
- Next, take a can of corn. Grind the corn with a blender.
- Add corn puree and cream to the pan with shrimp broth. Put it on the fire and add seasonings (it’s better if it’s regular pepper and salt), soy sauce and shrimp.
- Cook over low heat for 10 minutes.
- Pour the finished soup into bowls, garnish with corn and a whole shrimp and serve. Making it will take no more than 20 minutes, and you will receive a lot of compliments for your culinary talents.
Option with egg
What follows is a very simple and gentle recipe. A successful combination of flavors You will literally love it.For production we will need:
- Egg - 1-2 pieces
- Corn - 300 g
- Potatoes - 3 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Sweet pepper - 1 piece
Let's start cooking:
- Firstly, peel and cut the potatoes into small cubes. Place it in a pan of water.
- We decide what kind of corn we have. If it’s frozen or canned, then add it at the very end along with onions and carrots, and if it’s fresh, then throw it into the pan along with the potatoes.
- We cut the carrots, onions, peppers, and then fry them in a hot frying pan.
- Place the sautéed vegetables into the pan.
- Mix the eggs with a fork and pour them in a narrow stream into the soup. Add herbs and seasonings. Cook for another 5-10 minutes. Ready. Bon appetit!
With chicken and ginger
This is an extraordinary recipe because it uses such extraordinary ingredients as baby onions, ginger and sesame oil. They will give the dish a special smell and piquancy.For production we will need the following ingredients:
- Chicken fillet – 400 g
- Chicken bones (to make broth)
- Corn - 1 can (or 400 g frozen)
- Starch - 1-2 tablespoons
- Ginger root
- Green onion bulbs and feathers
- Sesame oil
- Seasonings
How to cook:
- Before all this, you need to cook the broth. Place the chicken parts into a pan of water and cook for about an hour. We take everything out of the broth, and strain the broth itself.
- Next, cut the chicken fillet into pieces. Three or cut the ginger root. Add all this to the broth.
- Cook and do not forget to skim off the foam. Cook for 15 minutes.
- Reduce heat and add corn. Cook until the corn is done.
- In a separate bowl, dilute starch with water and pour into the pan. The soup should thicken.
- Add sesame oil and seasonings to the soup and cook for another 5 minutes.
- Chop the onion and add it with the onions to the pan. It is better for the soup to stand for at least 20 minutes under the lid. This way it will be saturated with the spice of ginger and the smell of onions.
- The soup is ready. Serve it with toasted baguette.
Another interesting option: