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.
In my family, the first courses must be on the dining table, otherwise no one will come to dinner. You have to somehow get out and cook something nourishing and tasty every day. I propose a new discovery, at least for me - corn soup. I've never made a soup like this before. The result was very pleasing, judging by the empty pan.
You can prepare the soup on a gas stove or using a slow cooker. I chose the second option because I needed to quickly prepare the first dish. 20 minutes later, everyone was sitting at the dining table enjoying the delicious corn soup.
We will need the following products: carrots, onions, potatoes, corn grits, sunflower oil, Adyghe salt, bay leaf, parsley. Instead of Adyghe salt, you can use regular salt.
Peel the carrots and onions. Grate the carrots and cut the onion into small slices. In a multicooker bowl, heat the sunflower oil in the “fry” mode, add onions and carrots. Fry for about 5-7 minutes.
Add diced potatoes and washed corn grits.
Pour water up to the mark. You can use meat or vegetable broth. Add bay leaf, ground black pepper, Adyghe salt. Close the lid and run the “soup” program for 15 minutes.
One of the most popular dishes on the home table is a variety of soups, which can be prepared using recipes found on websites or blogs. Soups are prepared very often in every home, and therefore you need to add some subtle notes of originality and unusualness to this dish. This can be achieved by using corn grits instead of rice, buckwheat or pasta. Thus, you can get a very satisfying and tasty cornmeal soup by finding recipes on the website: http://verypost.ru/ and learning how to prepare corn grits soup.
Ingredients:
- 40 grams of finely ground corn grits;
- 4-5 pieces of potatoes;
- 1 bunch of parsley and celery;
- 1 medium carrot;
- 20-30 grams of dried mushrooms;
- Vegetable oil;
- 2-3 spoons of sour cream.
Corn Soup Recipe
1. In order to prepare cornmeal soup, you need to soak the mushrooms in water for a couple of hours.
2. Boil mushroom broth and strain it thoroughly.
3. From corn grits you need to cook the usual porridge, familiar to everyone from childhood.
4. Peel the potatoes and cut into medium-sized cubes, then put in mushroom broth and cook over medium heat.
5. The remaining vegetables must be sautéed.
6. After 15 minutes have passed after the start of the soup cooking process, you need to add the prepared corn porridge and sautéed vegetables to the saucepan with the potatoes.
7. Cook the soup for another 10 minutes.
8. Turn off the stove and pour into plates.
9. When serving, add a spoonful of sour cream to the soup, without stirring, and garnish with a sprig of parsley.
This soup has a very pleasant taste and aroma. It can be safely served at the holiday table. Corn grits soup- this is a dish that can always be improved and given various notes of taste and aroma. This first dish will please all your family members and guests. From this it is worth drawing conclusions - that even with a minimally simple set of products you can achieve excellent taste, and most importantly, at minimal financial costs. Every housewife can prepare cornmeal soup in such a way that you will definitely want to try it.
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.
Delicious, bright and aromatic soup with canned corn will brighten your day and lift your spirits. 10 delicious recipes - for you!
- frozen green peas - 2 tbsp.
- canned corn - 160 gr
- olive oil - 2 tbsp.
- carrots - 1 pc.
- celery stalks - 1 pc.
- garlic - 1 clove
- potatoes - 1 pc.
- onion - ½ piece
- milk - 500 ml
- wheat flour - 1 tbsp.
Serve immediately! Bon appetit!
Recipe 2: Chicken soup with canned corn
- Chicken legs - 4 pcs
- Rice - 2 tbsp. spoons
- Corn - 1 jar
- Leek or green onion - 30 g
- Sweet pepper - 1 pc.
- Salt - to taste
Before you prepare soup with rice and corn, you should choose the right dishes. Try to take a large container, as the chicken broth will foam a lot and the amount of soup may be reduced by one serving.
First of all, you need to cook the meat. You can use any part of the chicken - legs, wings or breast. Before cooking, the meat should be washed well in cold running water.
Place the legs or wings in water and place on medium heat. As soon as the meat boils, reduce the heat and cook for another 20 minutes until fully cooked.
During this time, you should prepare vegetables and rice.
Cut the sweet pepper into strips or rings. You can take frozen preparation for the winter.
Finely chop the onion; if you use onion, it is better to chop it into thin rings.
Canned corn must be strained from the brine in which it is stored.
It is best to take round rice - it cooks better. Wash the rice in cold water several times to remove excess starch.
After the water is clean and clear, pour water over the washed rice and leave to swell for 5-10 minutes.
The canned corn soup recipe is also suitable for preparing a hot dish with fresh and frozen grains. In this case, they will need to be left to cook along with the meat.
When the meat is ready, add soaked rice to the soup.
Cook over medium heat for 10 minutes, then add the prepared vegetables.
Bring the corn and chicken soup to a boil, reduce heat and simmer for another 10 minutes. You can add some fresh herbs or roots to taste.
Diet soup can be served.
Recipe 3: Canned Corn and Spaghetti Soup
- chicken (fillet) – 200 g
- canned corn - 4 tbsp. l.
- spaghetti – 50 g
- potatoes – 200 g
- onion – 50 g
- carrots – 100 g
- dill – 4-5 sprigs
- Sunflower oil – 2 tbsp. l.
- spices and salt - to your taste
Peel the carrots and onions, rinse the chicken. Cut half a carrot into slices and place in a saucepan, then cut into fillets and add them too. Add a third of the onion there, add water and put on medium heat. Let the chicken broth simmer for 10-15 minutes.
Add peeled and chopped potatoes to the soup, and you can cut them into cubes or oblong strips. Before adding potatoes to the pan, be sure to skim off any foam that has formed on top.
After 10 minutes, you can add spaghetti, canned corn, as well as spices and salt to the pot of soup. Let the soup simmer for at least 5 minutes over low heat.
Pour oil into a frying pan and fry the remaining chopped vegetables in it, namely onions and carrots (no more than a minute over medium heat).
Dill or other greens (for example, cilantro, parsley, basil, etc.) should be added to the pan when the corn soup is completely cooked and turned off.
When you pour the soup, make sure that each bowl contains all the ingredients (chicken, corn, potatoes, etc.). And it is best to eat it immediately after cooking. When reheated, this corn soup will lose some flavor, so it is recommended to cook it “at a time.”
Recipe 4: meat soup with canned corn (with photo)
- meat - 300 gr
- potatoes - 2 pcs
- corn - 1 can
- carrots - 1 pc.
- onion - 1 pc.
- beans - 100 gr
- tomatoes in their own juice - 200 g
- frying oil
- salt pepper
Let's prepare the meat broth.
Fry carrots and onions in vegetable oil.
Add chopped potatoes, fried potatoes, and salt to the broth.
Then frozen beans, tomatoes and corn.
Cook over low heat for about 20 minutes until the potatoes are done.
Bon appetit!
Recipe 5: Lenten soup with canned corn (with photo)
- Potatoes – 4-5 pcs.
- Fresh or canned corn - 1 tbsp.
- Bell pepper – 2 pcs.
- Egg – 2 pcs.
- Onions – ½ pcs.
- Carrots – ½ pcs.
- Salt - to taste
Peel the potatoes and cut into small cubes. Send to cook in boiling water for 10 minutes.
If you have fresh corn, then add it along with the potatoes. We peel the head of cabbage with a knife and throw it into the water. And if it’s canned, then we put it at the very end along with the frying.
Chop the onion and fry until transparent.
Then add the carrots grated on a coarse grater and fry for 3 minutes until soft.
Cut the bell pepper into strips and add to the vegetables in a frying pan for 4-5 minutes.
When the potatoes are almost ready, add the vegetables and eggs.
Beat the eggs with a fork and pour into the soup in a thin stream, stirring it.
Now is the time to add canned corn.
Let simmer for another 5 minutes until the eggs are cooked and the peppers become soft. Salt and pepper to taste. You can also add greens.
The egg soup turns out very tender and tasty.
Recipe 6: Canned Corn and Chicken Soup
Corn soup is served hot as a first course at the dinner table. If desired, each serving of this dish can be seasoned with homemade sour cream or cream. This soup is ideally complemented by croutons with cheese or croutons. Although it is nice to savor it with regular fresh bread.
- corn - 1 can
- red sweet pepper - 1 pc.
- onion - 1 piece
- carrots - 2 pcs.
- celery - 2 stalks
- ginger - 1 small piece
- green onion - 2-3 stalks
- cilantro - 2-3 branches
- chicken broth (unsalted) - 2 l
- boiled chicken (fillet) – 500 g
- olive oil - 1 tbsp.
- salt pepper
First of all, let's start preparing the vegetables. Peel the onions, a piece of ginger root and carrots. We cut off the rhizome of the green onion and the stalk of the pepper. Then we thoroughly wash these vegetables along with the celery stalks and cilantro sprigs under cold running water. Dry with paper kitchen towels, place one at a time on a cutting board and cut into pieces. Medium diced onion.
Chop green onions and cilantro.
Cut the carrots into rings or grate them on a coarse grater.
Sweet pepper - into strips.
Celery - slices.
Leave the piece of ginger whole.
We separate the boiled chicken into fibers and place the chopped products in separate deep plates.
Drain the liquid from the jar of corn.
Now turn on the heat to medium level, put a deep saucepan with a thick bottom on the stove and pour 1 tablespoon of olive oil into this container. When the oil is slightly hot, place the carrots in the pan and simmer for 2 - 3 minutes. Then add onions and sweet peppers to it. Simmer these vegetables together until soft for another 3 minutes, stirring occasionally with a kitchen spatula.
Now pour 2 liters of chicken broth into the pan, add a piece of peeled ginger and slices of celery. Increase the heat to high, bring the broth to a boil and reduce the temperature to medium again. Cook the stewed vegetables for 5 minutes. Then add corn kernels to the pan and cook the soup for 7 minutes.
After 7 minutes, using a slotted spoon to help yourself, remove the ginger root from the pan. Add chicken meat, green onions, cilantro to this container, salt and ground black pepper to taste. Cook the first hot dish for another 2 - 3 minutes. Then turn off the stove and leave the soup covered for 10 - 12 minutes. Then we pour it into plates using a ladle and serve it to the dinner table.
Recipe 7: soup with canned corn and cheese (step by step with photo)
- 1-2 medium potatoes
- 1 medium carrot
- 1 medium onion
- 2-3 cloves of garlic
- 1 small red bell pepper
- 1.5 liters chicken broth
- a little boiled chicken (not necessary, I just had some left over from the soup set, so I decided to add it)
- 1 can canned corn
- 2 processed cheese
- some fresh herbs
- a little vegetable oil for sautéing.
- salt, pepper to taste.
In a thick-walled saucepan, sauté onions, garlic and carrots in a small amount of vegetable oil.
Add potatoes to the rest of the vegetables, pour in chicken broth. Let it boil, then reduce the heat and simmer for 15 minutes (until the potatoes are done).
When the potatoes are ready, add processed cheese (it is better to cut it into pieces so that it dissolves faster). Salt and pepper the soup.
When the cheese is completely dissolved, add the corn (after draining the liquid from it).
Finely chop the greens. When the soup boils again, add the herbs and remove from heat.
Serve the soup hot. Bon appetit!
Recipe 8: Canned Corn Soup with Chicken Broth
- corn - 1 can
- chicken broth - 600 ml
- processed cheese - 50 gr
- salt, pepper, herbs, garlic, turmeric
Pour chicken broth into the pan.
Add melted cheese to the soup (it is better to cut it into pieces so that it dissolves faster). Bring to a boil and cook over low heat.
Meanwhile, pour half a can of canned corn into a blender and blend.
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