Corn soup. Corn grits soup recipe Corn grits soup

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.

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:

1. Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add carrots, grated on a coarse grater.
2. Cut the potatoes into small cubes, saute with onions and carrots for 5 minutes.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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.
4. Pour washed corn grits into the chicken broth and cook for 30-40 minutes.
5. 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.
6. Fry the onion, cut into half rings, in heated vegetable oil. Add the grated half of the carrot. Add the roast to the soup.
7. Place the boiled chicken meat in the prepared soup and let it simmer for 5 minutes.
8. 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:

1. Boil the chicken fillet until done.
2. 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.
3. Finely chop the chicken fillet.
4. 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.
5. Prepare garlic croutons: rub slices of bread with garlic, add salt, cut into cubes and fry in olive oil.
6. 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:

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

Bon appetit!

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

1. First you need to prepare the vegetables for the soup, wash and peel them.
2. Cut the carrots into strips or grate them.
3. Cut the onion into cubes.
4. Fry the onions and carrots in oil under a closed lid.
5. Rinse the cereal thoroughly to remove dirt and debris. Rinse until the water runs clear. Drain the water.
6. Next, according to the recipe, cut the potatoes into strips or small cubes.
7. 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.
8. 5 minutes before the end of cooking you need to add the onion and carrot frying.

If desired, you can diversify the recipe and cook this soup in meat broth or add boiled meat to a ready-made dish. The recipe is ideal for the diet of children at an early age.

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.

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;
• – 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 take any part of the carcass. 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.