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!

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.

Step-by-step photo recipe for making chicken soup with corn grits.

chicken wings – 4-6 pcs.,

corn grits - 3 tbsp. spoons,

potatoes - 3-4 pcs.,

carrots - 1 pc.,

onion - 1 pc.,

tomato – 2 pcs.,

salt, ground pepper - to taste,

garlic - 1-2 cloves,

Bay leaf,

greens - to taste.

To add variety to the lunch menu, we present to your attention a recipe for making chicken soup with corn grits.

- a delicious first course. The recipe is quite simple. Chicken soup with corn grits will take its rightful place in your home menu. I think that such a bright soup will appeal to adults and children.

Be sure to use our step-by-step photo recipe for making this simple chicken soup.

Making chicken soup with corn grits.

To make chicken soup with corn grits First you need to cook broth from chicken wings, about 2.5 liters.

To do this, you need to wash the wings and remove any remaining feathers. Then transfer the wings to a saucepan and cook until done. In the meantime, you need to prepare the vegetables.

Wash the potatoes, peel them, cut them into cubes and rinse.

Peel the onion, rinse and finely chop.

Wash the carrots, peel and grate on a coarse grater.

Pour boiling water over the tomatoes and remove the skins.

Cut the tomatoes into small cubes or grate them.

You need to put corn grits into the boiling broth and cook for 5-7 minutes.

Then add salt and chopped potatoes to the pan.

Next, in a frying pan in vegetable or butter, fry the chopped onion and grated carrots.

Then add chopped tomato and fry a little more.

When the potatoes are almost ready, you need to add the fried vegetables to the pan. Cook the soup for about 4-6 minutes more.

As a rule, not everyone likes corn grits and housewives rarely use it in cooking. But in vain, because it is not only very healthy, but also tasty. Corn grits soup can replace the usual first course with buckwheat or rice. It will appeal not only to adult family members, but also to children.

Chicken soup for children

Corn grits do not cause allergic reactions. You can feed it to children. It is not too high in calories and is ideal for weight loss. And in combination with chicken broth they form a tasty and healthy duet.

Dish components:

• Chicken wings or legs for broth.
• Potatoes - 3 pieces.
• Carrots and onions for frying.
• Corn grits - 2 tablespoons.
• Tomato paste - 1 tbsp. spoon.
• A few cloves of garlic.
• Vegetable oil.
• Dill, bay leaf and salt.

Cooking the dish step by step:

To cook the broth, you need to prepare a container with a volume of 2.5 liters. You need to remove the meat from the cooked broth and separate it from the bone.

Vegetables must be peeled and cut: potatoes - into small cubes, onions - into small pieces, carrots are grated.

Add cereal to the broth that has boiled and boil for 5 minutes. Then potatoes are placed in the container. At the same time, you need to fry the carrots and onions in a frying pan with the addition of a small amount of tomato and finely chopped garlic.

When the potatoes are almost ready, you can add the prepared dressing to the soup. The dish should be cooked for another 5 minutes, after which pepper, salt and bay leaf are added to the broth.

All components are boiled over low heat for 6-7 minutes.

Before serving, you can add chopped parsley or dill to the cornmeal soup recipe with chicken.

First dish in a slow cooker

This recipe calls for using pork for the broth. This meat will make the soup more filling. A multicooker will simplify the entire cooking process and reduce cooking time.

Ingredients for the soup:

Preparing the soup:

The ribs should be cut into small pieces, washed and dried.

When half the time has passed, chopped onions and grated carrots are added to the bowl. Carrots should not be too small.

During the frying process, the ribs need to be stirred periodically. After 20 minutes of frying, place peeled, washed and small cubed potatoes into the bowl.

After putting in the cereal, adding salt and hot water, you can turn on the “Soup” mode and cook the dish for 1 hour.

When 10-15 minutes have passed, you can add bay leaf and garlic. It should be passed through a press. Soup with corn grits, recipe in a slow cooker, can be served with herbs or sour cream dressing.

Creamy corn soup

This dish is distinguished by its airy and very delicate consistency. In addition to the tenderness of mashed corn soup, the recipe with chicken is satisfying. It is not difficult to prepare. However, in the process the hostess will need a blender.

Ingredients for cream soup:

Several main stages in creating a dish:

First of all, you need to peel the onion and cut it into small pieces. After which it should be fried in oil in a pan that has a thick bottom. A small amount of flour can be used in the dressing.

The potatoes are peeled, washed and cut into small cubes, added to the onion. Pour the broth over the ingredients and bring to a boil.

Excess liquid is removed from canned corn. Now you can add it to the pan with the broth. At this stage the dish can be peppered and salted. Corn grits can be used in the recipe. In this case, it is laid together with potatoes.

Cooking the soup continues until the potatoes are cooked. Next, you need to grind all the ingredients of the soup with a blender until smooth.

After chopping, the soup is poured into the same pan and boiled a little with the addition of cream. The dish should not boil. Add cream gradually while stirring the liquid.

When serving a creamed corn soup recipe with canned ingredients, you can add croutons or chicken pieces. You can prepare the dish with shrimp.

It’s so easy to create an unusual, satisfying and tasty dish in a matter of minutes. Chicken soup with corn grits is a very healthy dish, suitable for children and adults. Due to the fact that corn product is universal, it can be used as a basis for culinary experiments. In particular, when preparing non-standard first courses.

Attention, TODAY only!

Delicious and appetizing soup. 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.

Many people undeservedly ignore corn grits, although they are very beneficial for the body and no less tasty in comparison with the usual millet or buckwheat. It can be used to prepare first courses that will appeal not only to adults, but also to children. Let's take a closer look at some simple corn soup recipes.

Chicken corn soup

Since cereals do not cause allergies, they can be safely given to children. In addition, it is also suitable for people who watch their weight.

For this recipe you need to take the following products: chicken parts for broth, 3 medium potatoes, onions, carrots, 2.5 tbsp. spoons of corn grits, 1 tbsp. a spoonful of tomato, oil, a clove of garlic, bay leaf, dill and pepper.

Cooking steps:

• You need to take a 2.5 liter saucepan and cook the broth in it;
• After this, the meat should be removed and the pulp separated from the bones;
• Peel and cut the vegetables: potatoes into medium-sized cubes, onions into small cubes, and grate the carrots;
• Pour the cereal into the boiling broth and continue cooking for 5 minutes. After this, add the potatoes to the pan.
• At this time, fry the onion and carrots in oil, and then add the tomato and finely chopped garlic.
• When the potatoes are almost ready, add the contents of the pan to the soup. Cook for another 5 minutes and then add salt, pepper and bay.
• You need to cook everything for another 7 minutes. over low heat.
• Finally, add chopped dill to the pan, bring to a boil and simmer for another minute.

corn soup in a slow cooker

This recipe uses pork to create a rich broth. Using a multicooker makes the cooking process much easier.

For this recipe you should take the following ingredients: 300 g pork ribs, 4 potatoes, 3 tbsp. spoons of cereal, onion, carrots, salt and spices, bay leaf, a couple of cloves of garlic, 2 tbsp. spoons of vegetable oil, herbs and 3.5 liters of hot water.

Cooking steps:

• First you need to cut the ribs into pieces, which should be washed and dried well.
• Pour oil into the bottom of the bowl and add the ribs, and add salt and spices. Turn on the “Frying” program and set the time to 20 minutes.
• After 10 min. add finely diced onion and grated carrots.
• Stirring occasionally, cook until the multicooker beeps. After this, you need to add the potatoes cut into small pieces.
• Put the cereal, salt, pour in hot water, and then turn on the “Soup” mode and cook for an hour.
• After 10 min. add laurel, spices and pressed garlic.
• Serve with chopped herbs.

creamed corn soup with chicken

These first courses are loved for their delicate and airy consistency, and they are also very filling. It’s not difficult to prepare them and, most importantly, have a blender for grinding.

For this dish you should take the following products: 0.5 liters of chicken broth, a couple of cans of corn, 2 potatoes, an onion, 400 ml of 20% cream, 225 g of boiled breast, salt, curry, rosemary, thyme and olive oil.

For ease of preparation, we divide the process into several stages:

• Peel the onion and cut into small cubes. Then it needs to be fried in oil in a saucepan with a thick bottom until transparent;
• Peel the potatoes, cut into cubes and add to the onion. Cover everything with broth and bring to a boil;
• It's time for canned corn, from which you need to first remove the liquid. After adding it to the pan, do not forget to add salt and spices;
• Continue cooking until the potatoes are soft. After this, using a blender, you need to turn everything into a puree with a homogeneous consistency;
• In the same pan, you need to heat the puree, add cream and, stirring constantly, boil a little, but do not bring to a boil. It is recommended to serve with pieces of chicken and croutons.

corn soup with shrimp

Tender seafood soup is included in the list of many restaurants. It’s not difficult to prepare this dish, if you have the desire.

For this recipe you need to take the following products: a jar of corn, 500 ml of low-fat cream and the same amount of water, 325 g of shrimp, 2 tbsp. spoons of flour, herbs, salt and spices.

Cooking steps:

• To begin with, drain the water from the corn and then puree it with a blender. Take a pan of water and add the puree. Stir and bring to a boil.
• Separately, you need to make a sauce, for which melt a piece of butter, add flour and stirring constantly, fry it for several minutes.
• After this, put the preheated cream there.
• As soon as everything boils, add the prepared corn puree and cook for 10 minutes.
• After time, strain everything through a fine sieve. Then put it back on the stove over low heat and add the peeled shrimp.
• After this, add salt and spices, mix well and cook for another 10 minutes.
• Serve the soup with chopped herbs.

corn soup with mushrooms

The use of mushrooms makes the dish flavorful. You can use fresh mushrooms, but in this recipe we will use dried ones.

To prepare, you need to take the following products: 20 g of cereal, 150 g of potatoes, 15 g of onion, sour cream and parsley, and another 20 g of carrots and 10 g of mushrooms, and butter.

Cooking steps:

• To treat your loved ones to a delicious dish, first you need to sort out the mushrooms, wash them thoroughly and cover them with cold water for 4 hours.
• After a while, they should be boiled in the same water until tender. You should prepare porridge from cereals at the rate of 4 liters of liquid per 1 kg.
• It is important to strain the boiling broth and put diced potatoes in it to cook.
• Fry chopped onions and carrots in a frying pan. Send the mushrooms there, cut into strips. Cook for 15 minutes, then add porridge and fried vegetables and cook over low heat for 10 minutes.
• Serve with chopped herbs.

cream of corn soup with bacon

Another recipe for a flavorful dish that both adults and children will enjoy.

For cooking you will need the following products: 0.9 liters of milk, an onion, a couple of potatoes, a bay leaf, 2 tbsp. spoons of cream and butter, 4 strips of bacon, 2 cans of canned corn and 1 tbsp. spoon of flour.

Cooking steps:

• To begin, peel and chop the vegetables.
• First fry the onion in oil until transparent, and after 5 minutes. add potatoes and cook for a couple more minutes.
• Fry the flour separately, add it to the vegetables and, stirring constantly, pour in the milk in portions.
• Bring everything to a boil, add bay, half the prepared corn and spices. Close the lid and cook for 20 minutes, then discard the leaf.
• Meanwhile, cut the bacon and fry it in a dry frying pan.
• Use a blender to puree the soup.
• Add cream, heat through and serve with bacon.

Mexican corn soup

Such hot dishes are especially filling and piquant. The soup is very easy to prepare, and even a novice cook can handle it.

For this recipe for 4 servings you need to take the following ingredients: 250 g of canned corn and beans with chili, 0.5 kg of breast, 2 bell peppers, 3 potatoes, a bunch of dill, 2 liters of broth, an onion and a carrot.

Cooking steps:

• Peel the potatoes and cut into medium-sized cubes.
• Bring the broth to a boil and add potatoes, canned beans and corn.
• In heated oil, fry chopped onion, grated carrots and diced pepper.
• Then add vegetables to the pan, add salt and pepper and cook until the potatoes are soft.

All of the cornmeal soup recipes discussed above are simple and do not require exotic products, since everything can be bought at the nearest supermarket. We are sure that having prepared this first dish once for your family, you will certainly add the recipe to your own cookbook.

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.

Corn soup is ready. Sprinkle with chopped parsley.

Serve to the dinner table. Bon appetit!

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 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.

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.