Chicken soup with corn grits. Potato corn soup with chicken. Corn soup recipes with different ingredients Corn and chicken soup

In Russia, corn soups are not particularly popular. But in vain. After all, this cereal is one of the most dietary and low-calorie species of its family. Corn (maize) has a rich chemical composition: a variety of vitamins and minerals, as well as starch, protein, sugar, fats and acids. It plays an important role in the fight against cancer and has a positive effect on the cardiovascular and digestive systems. Improves sleep and immunity, fights depression, strengthens bone tissue.

In addition, corn dishes are essential in the diet of people with gluten allergies. Since this cereal does not contain gluten, which is so rich in other cereals. The calorie content of corn is at least 100 kC per 100 grams of product. However, it is considered a dietary product. It's all about the features of its composition. The beneficial components of corn burn excess fat cells and remove unnecessary cholesterol from the body. Deliciously prepared sugar maize soups will not only saturate and enrich the body, but will also help diversify any diet.

Cream of corn soup with shrimp

Ingredients:

canned corn - 1 can;
milk or low-fat cream - 0.5 liters;
peeled shrimp - 300 grams;
wheat flour - 2 tablespoons;
butter - 50 grams;
drinking water - 0.5 liters;
a small bunch of greenery;
salt and spices to taste.

Step-by-step preparation:

Drain excess water from canned corn and puree using a blender or meat grinder.
Pour 0.5 liters of water into a small saucepan and add corn puree.
Stir and let it boil. In another saucepan, prepare the cream of corn soup sauce.
Melt the butter and gradually add the sifted flour to it, stirring constantly to avoid lumps.
Fry for a few minutes and pour preheated milk or cream into the flour.
Immediately after boiling, add the sauce to the corn puree and let simmer for about 10 minutes.
Strain the resulting mass through a fine sieve and return to low heat.
Add shrimp: whole or chopped (depending on taste).
Add salt and spices. Mix everything thoroughly and simmer on the stove for no more than 10 minutes.
Serve sprinkled with finely chopped herbs and corn flakes.

Corn soup with chicken broth

Ingredients:

2 cans of canned corn;
0.5 kg chicken breast;
2-3 potato tubers;
1 head of onion;
1 carrot;
200 ml. 30% cream;
ground black and red pepper;
2 tablespoons olive oil;
50 grams of butter;
salt to taste.

Cooking steps:

Make rich broth from chicken breast.
Peel the onions and carrots and finely chop them.
In a deep frying pan or saucepan, melt the butter with the addition of olive oil and add the prepared vegetables. Simmer them until soft.
Pour in 1 liter of chicken broth and add finely diced potatoes.
Bring everything to a boil, add canned maize. Add salt and pepper to taste.
As soon as the potatoes become soft, remove the dishes from the heat and transfer the finished mixture to a blender.
We bring it to a puree state, which we send to another pan. Pour the cream in there.
Over low heat, bring the corn puree soup to a boil, stirring constantly.
Remove from heat and pour into plates.
You can add chopped chicken from the broth and herbs.

Ingredients:

chicken breast - 0.5 kg;
potatoes - 3-4 tubers;
onion - 1 pc.;
carrots - 1 pc.;
corn grits - 3 tablespoons;
tomato paste - 2 tablespoons;
garlic - 2 cloves;
vegetable oil - 2 tablespoons;
bay leaf and ground black pepper;
salt;
greenery.

Step-by-step preparation:

In a three-liter saucepan, cook the broth. Once the chicken is ready, remove it and cut the meat into pieces.
Add corn grits to the broth, cook for 5-10 minutes, and then add peeled and diced potatoes. Leave to cook over medium heat.
At this time, fry the vegetables. Peel the onions and carrots, chop and sauté in vegetable oil in a heated frying pan.
Add tomato paste and squeeze out garlic. Simmer for another 5 minutes.
When the potatoes are ready, add sauteed vegetables to the soup with corn grits, salt and pepper, and throw in a bay leaf.
Simmer over low heat for about seven minutes. Turn off the gas and garnish the soup with chopped herbs.

Corn soups are traditionally served with corn flakes, chips, croutons, and garnished with fresh herbs. Such soups are especially useful in August and September, when fresh corn can be used for preparation. It is during these months that she keeps up in Russia.

Recipe from Tatyana Sh.

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

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

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

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

Ingredients:

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

How to make vegetable corn soup

I took the corn broth out of the soup 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 peppers. 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 corn broth and leave to simmer until the potatoes are 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 :)

This material will help you cook delicious and appetizing soup from corn grits. To do this, you will need a minimum set of always available products and very little free time. Your family will appreciate the food prepared (taking into account the suggested recommendations) and will certainly ask for more.

Chicken soup with corn grits - recipe

Ingredients:

chicken meat – 415 g;
corn grits – 80 g;
potatoes – 340 g;
carrots – 95 g;
onion – 95 g;
water – 1.9 l;
tomato paste – 30 g;
allspice (peas);
garlic clove – 1 pc.;
small bay leaf – 1 pc.;
iodized rock salt;
greenery.

Preparation

In this case, we will prepare the soup with chicken. It is better to choose poultry for this, then you can use any part of the carcass for the broth. If you are going to buy meat in a store, then it is better to opt for chicken breast. It contains the least amount of various harmful substances that are currently fed to birds at the poultry farm.

So, we wash the chicken meat, fill it with purified water in a saucepan and boil until tender. Remove the bird to a plate, let it cool slightly, discard the bones, and separate the flesh into fibers or chop it into small pieces. Add washed corn grits to the boiling chicken broth, and after five minutes, peeled and chopped potatoes.

Now let's prepare the vegetable frying. To do this, chop the peeled onion into cubes and the carrots into strips and place the prepared vegetable mass in a frying pan heated with vegetable oil. Fry the vegetables until the slices are soft, then add the tomato paste, chopped garlic clove and simmer the contents for another couple of minutes, stirring.

When the potatoes are ready, add the fried potatoes to the soup, throw in a bay leaf, allspice peas and salt to taste, let it boil for a couple of minutes, add finely chopped herbs and remove from the heat.

Creamy soup with corn grits and pumpkin for a child in a slow cooker

Ingredients:

pumpkin – 240 g;
corn grits – 40 g;
vegetable oil without aroma – 45 ml;
carrots – 45 g;
onion – 45 g;
water – 620 ml;
Provencal dry herbs (mix) – a pinch;
bay leaf (small) – 1/2 pcs.;
iodized rock salt - to taste.

Preparation

Corn grits are hypoallergenic, so they are ideal for baby or diet food. The valuable properties of pumpkin are no less known. And in combination, by preparing a soup from pumpkin and corn grits, we will get a simply irreplaceable dish for your beloved child. And the household is unlikely to refuse a plate of such an appetizing soup for lunch.

In this case, we will use a slow cooker to prepare the soup. First, rinse and fill the corn grits with water and leave it for a while, after which we pour a little flavorless vegetable oil into the multi-pan and turn on the “Baking” mode. Peel and chop the onion and carrots and Place in heated oil. Let the vegetables saute a little, then add the diced pumpkin and keep in the same mode for a few more minutes. Now pour in hot water, add corn grits, add salt, bay leaves and herbes de Provence and switch the device to “Soup” mode. At the end of the program, we blend the components of the soup with a blender and we can serve the food, adding chopped herbs and, if desired, crackers.

If your baby is under three years old, then it is better to skip the stage of sautéing vegetables. In this case, pour all the ingredients immediately with water and cook them until soft.

Soups are made from frozen or canned corn, with cereal, and even from young corn cobs. This is a healthy dish - nutritious and moderate in calories.

With a small amount of protein, corn contains many vitamins, amino acids, lysine, carotene and is valued for its high fiber content.

Puree and cream soups are prepared sweet and salty, with milk or cream. They are rich in meat, fish and vegetable broths with the addition of cream cheeses and seafood. They may include vegetables, roots, mushrooms, spices and herbs.

Ready-made soups are served with croutons, croutons, sour cream or finely chopped cheese, and sprinkled with herbs.

Creamy corn soup with shrimp

The recipe is easy to prepare and does not take much time. For this soup, choose unsweetened corn. You can prepare a similar soup with crab - it will be more flavorful.

Serve the finished dish on the table, sprinkled with chopped parsley, you can garnish with a slice of lemon. Cooking time – 45 minutes.

Ingredients:

canned corn - 2 cans of 350 g each;
shrimp – 200-300 g;
onions – 1 piece;
carrot – 1 piece;
cream – 50-100 g;
butter – 80-100 g;
boiled water – 1.5 l;
potatoes – 2-3 pcs;
ground black pepper - on the tip of a knife;
salt – 0.5 tsp;
parsley - 2 sprigs.

Cooking method:

Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add carrots, grated on a coarse grater.
Cut the potatoes into small cubes, saute with onions and carrots for 5 minutes.
Drain the marinade from the canned corn and add it to the fried vegetables in a saucepan, stir, add water, and cook until the potatoes are ready for 15-20 minutes.
Cool the container with the soup slightly, grind the vegetables in a blender until pureed. Combine the cream with the puree and bring everything to a boil, add salt to taste. If the soup is thick, add a little broth or water.
Peel the shrimp, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Corn Soup with Chicken and Cream Cheese

Cooking time, including broth cooking, is 2.5 hours. To reduce cooking 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.

Cooking method:

Rinse 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 boiling 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, rinse them, cut them into small cubes and add them to the broth as soon as 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 or boiled corn. Cooking time: 50 minutes.

Pour the prepared cream soup into bowls, garnish with pieces of chicken fillet, sprinkle with chopped basil. Serve the croutons on a separate plate and the sour cream in a sauce boat.

Ingredients:

milk – 500 ml;
chicken broth - 1 glass;
canned corn – 350-400 g;
chicken fillet – 300-400 g;
butter – 50 g;
onion – 1 piece;
wheat bread or loaf – 2-3 slices;
garlic – 2 cloves;
olive oil – 1 tbsp;
green basil – 1 sprig;
ground black pepper - to taste;
salt – 1 tsp.

Cooking method:

Boil the chicken fillet until done.
Fry finely chopped onion in butter, add corn, after draining the marinade, simmer over low heat for 5-10 minutes. If necessary, you can add 2-3 tbsp. broth.
Finely chop the chicken fillet.
Pour milk and 100-150 g into the pan. broth, bring to a boil, add stewed vegetables and fillet pieces, cook for 5-10 minutes, stirring. Remove from heat and let cool slightly.
Prepare garlic croutons: rub slices of bread with garlic, add salt, cut into cubes and fry in olive oil.
Grind everything with a blender until creamy, bring to a boil, sprinkle with chopped garlic, pepper and salt to taste.

Lenten corn soup with mushrooms

This lean soup is suitable for dietary nutrition and for those observing fasting.

You can choose mushrooms to suit your taste: it can be oyster mushrooms, honey mushrooms or porcini mushrooms. You can use dried mushrooms after boiling them first. To decorate the finished soup, leave some fried mushroom slices and a spoonful of corn. Cooking time – 1 hour 15 minutes.

Serve in deep serving bowls, top with a couple of slices of mushrooms and a few grains of corn, and sprinkle with finely chopped dill.

Ingredients:

fresh champignons – 300-400 g;
canned corn – 600-700 g;
water or vegetable broth – 1-1.5 liters;
potatoes – 2-3 pcs;
onion – 1 head;
bell pepper – 1 piece;
vegetable oil – 50-80 g;
salt – 0.5 tsp;
set of spices for mushrooms – 1 tsp;
green dill - a couple of sprigs.

Cooking method:

Heat the vegetable oil in a deep frying pan, fry the onion and bell pepper, diced.
Chop the mushrooms into slices and saute them with onions and peppers.
Add the corn without marinade to the mushrooms and simmer over low heat for 10-15 minutes.
Cut the potatoes into cubes, cover with cold water or vegetable broth, and cook until tender.
Pour the stewed vegetables into the broth with potatoes, add salt, add spices and let simmer for 5 minutes. Remove from heat, cool slightly.
Grind the finished soup with a blender until smooth and bring to a boil again.

Bon appetit!

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 simmer 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.

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.

Taste Info Hot soups

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.

How to make chicken soup with corn grits

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!

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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.

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