Corn soup: recipes and cooking features

What soup to cook for lunch? Every housewife asks herself such a question every day. She wants the dish to be tasty and at the same time healthy. In this case, according to experienced experts, corn soup is an ideal option. The recipes for its preparation are very different. Therefore, everyone has the opportunity to choose the most suitable option for themselves.

Quick and tasty

There are situations in life when there is absolutely no time left for cooking dinner. In this case, you need a dish that will quickly solve the problem. You can cook a very simple, but quite original corn soup . Recipes of such a plan are sometimes called “whip up”. To work, you must have:

per liter of meat broth 3 potatoes, 2 celery stalks, a clove of garlic, 30-40 grams of flour, carrots, a glass of milk (or cream), salt, 2 onions, 40-50 grams of vegetable oil, 5 tablespoons of green peas and corn and a little black pepper.

Soup cooking technology:

1. First you need to do vegetables. Washed and peeled onions cut into small cubes. Do the same with carrots. Chop the celery with ringlets, and chop the garlic just finely.
2. Pour the vegetable oil into a pan and bring it to a boil gradually.
3. Add onion with celery, a little salt to enhance the smell and fry for 5 minutes on low heat.
4. Pour the carrots there and continue the heat treatment of the products for another 5-6 minutes.
5. Introduce the garlic and pepper. After this, wait another 1 minute.
6. Sprinkle with flour and mix well. In this composition, the products should be fried for another minute and a half.
7. Potatoes can be peeled and diced at this time.
8. Pour the broth over the vegetables. If it is not, then you can use plain milk.
9. After boiling, pour the potatoes. Cook for no more than 15 minutes.

10. 3 minutes before the end of the process, introduce corn with peas. Moreover, they can be fresh, frozen or canned.

It turns out a very simple, but quite tasty corn soup. Recipes with this set of products are suitable even for vegetarians. And the rest of the people will be able just a few minutes to get great pleasure.

Mushroom soup

In the fall, when the mushroom season begins, everyone strives into the forest to stock up on his gifts. For the inhabitants of our country, this has long been a habit. Then, for a whole year it will be possible to delight yourself with various interesting dishes. For example, you should try making corn soup with mushrooms. Recipes that use forest gifts are always of great interest. In this case, you need the following set of main products:

2 large potatoes, 200 grams of mushrooms (or other mushrooms), salt, 2 ears of fresh and 200 grams of frozen corn, onion, ground pepper, carrots, half a head of cauliflower and a tablespoon of thick tomato paste.

The method of preparing such a soup is very interesting:

1. Boil the ears of corn, and then gently separate the seeds with a knife.
2. Peel the carrots and potatoes and cut into large strips.
3. Cabbage divided into inflorescences.
4. Chop the onion into cubes and then fry it in oil.
5. Add the peeled, carefully washed and thinly sliced ​​mushrooms to the pan.
6. Pour water into the pan. After boiling, put corn, carrots and potatoes in it.
7. Once the vegetables are almost ready, add the fried onions with mushrooms and cabbage.
8. In conclusion, put the pasta and sprinkle with spices.

Ready soup should be a little infused. Therefore, it should be covered and left for 10 minutes.

Meatball Soup

It is impossible to spoil a single first dish with meat. This can be seen by adding meatballs to the soup with corn grits. The recipe is quite simple and does not require any special culinary skills from the cook. First you need to prepare the necessary ingredients:

15 grams of corn grits and the same amount of butter, 2 onions, 70 grams of beef, salt, an egg, a bay leaf, carrots and 3 sprigs of parsley.

Cooking technology:

1. Finely chopped peeled carrots with onions and sauté in oil.
2. Boil water in a pan, and then add the washed cereal to it and cook until almost ready.
3. Transfer the fried vegetables from the pan. Then salt and toss a bay leaf into the pan.
4. At this time, the meat along with the onion must be chopped in a meat grinder.
5. Insert the egg, mix and mold the neat little meatballs from the resulting mass.
6. Boil them for several minutes in boiling water.

Before serving, you first need to put the meatballs on a plate, and then pour the soup there and sprinkle plenty of fresh chopped herbs.

Gentle Soup

Lovers of thick mixes should definitely like corn puree soup. The recipe for which it is prepared, provides for the following components:

400 grams of frozen or 1 can of canned corn, 2 potatoes, 0.5 liters of water or vegetable broth, salt, carrots, a teaspoon of curry, 35 grams of vegetable oil and herbs.

Cooking Technique:

1. Carrots with potatoes need to be washed, peeled, and then cut into small cubes, straws or pieces of any shape.
2. Fold the prepared foods in a pan with heated oil and lightly fry them, without waiting for the surface to darken. This technique will ultimately help to make the taste of the finished soup much brighter and more tender.
3. Pour the vegetables with water (or broth) and bring the mass to a boil. If frozen corn is used in the work, then it is necessary to add it at this stage.
4. Continue cooking until the vegetables are soft enough. In the case of canned corn, it should be administered 5-6 minutes before the end.
5. Grind the mixture in a blender until it resembles a smooth smoothie.
6. Add salt and boil the soup again, and then immediately remove it from the heat.

In a plate, the dish is usually decorated with fresh herbs. Crunch lovers can add some crackers.

Gentle cream

Many people like corn cream soup. Its recipe is partly similar to the previous version. You will need almost the same products in the following ratio:

for 450 grams of corncobs 1 onion, 3 cloves of garlic, carrots, 700 milliliters of milk, a glass of water, 35 grams of vegetable oil, bell pepper pod, salt and some spices (paprika, ground pepper).

In the preparation of this dish has its own characteristics:

1. Cut the seeds from the ears, and put the ears themselves in a deep pot and pour milk.
2. Put the container on fire, bring its contents to a boil, and then, reducing the flame, cook for 8 minutes.
3. Optionally chop the remaining vegetables. The shape of the pieces in this case does not matter.
4. Transfer the onion into a pan with heated oil and sauté it for three minutes.
5. Add the remaining vegetables, salt, pepper and simmer under the lid for 5 minutes.
6. Get the cobs from the milk and discard. They will no longer be needed.
7. Transfer the stewed vegetables into a pan with milk and cook them under the lid over low heat for about 20 minutes.
8. After the mixture must be cooled, chopped in a blender, and then bring it to a boil again.

Ready soup can be poured on plates, putting in each of them several whole boiled corn kernels.

Traditions of the East

The Chinese are very fond of cooking corn soup with chicken. The recipe is quite complicated, so novice housewives will have a hard time. In addition, you will need a fairly impressive set of products:

2 chicken breasts, onion, 4 ears of corn, salt, 30 milliliters of vegetable oil, 4 centimeters of ginger root, 50 milliliters of soy sauce, 2 eggs, 15 grams of starch, a tablespoon of oyster sauce (optional) and half a bunch of cilantro.

The process of making soup:

1. Rinse the cobs, put them in a saucepan, add water and cook until cooked.
2. Separately, fry the chicken breast in oil. Outside, the meat should lightly brown. After that, you need to get it and put it aside for a while.
3. Pour chopped onions, garlic and grated ginger into the same pan. Salt and fry the foods a bit, stirring constantly.
4. Pour in the water remaining after cooking the corn. After boiling add meat and part of soy sauce.
5. Remove the grains from the ears.
6. Once the meat is fully cooked, it needs to be removed and put on a plate.
7. Transfer the corn grains to the pan and pour oyster sauce. The mass should boil again.
8. Add starch with the remains of soy sauce, and then slowly introduce pre-beaten eggs.

The soup is ready. Now you just need to check the amount of salt and you can immediately start eating.

Seafood soup

For real gourmets, corn cream soup with shrimp is suitable. Its recipe is extremely simple and accessible to almost everyone. First of all, you need to take care of the availability of the necessary products at home. Required:

one and a half liters of chicken broth 1 onion, 500 milliliters of cream, carrots, 350 grams of peeled shrimp, 1 can of canned corn, butter and ½ teaspoon of turmeric.

Cooking the soup takes very little time:

1. First, finely chopped onions and grated carrots should be fried in a pan.
2. Add corn with brine and simmer for at least 10 minutes.
3. Pour the broth into the pan and bring it to a boil. After that, shift the carrot-corn mixture there.
4. Add turmeric, salt, cream and cook for another 10 minutes.
5. Beat the contents of the pan until a homogeneous mass is formed. An immersion blender is ideal for this.
6. Strain the resulting mixture through a sieve and add shrimp to it. Cook foods together for another 10-15 minutes.

Such a fragrant soup will please everyone who is lucky enough to try it.