Soup with corn: 4 options and tips for cooking

Summer is the perfect time of the year that gives usa lot of delicious foods. High temperature does not allow you to eat high-calorie food;I just want juicy fruits, berries, fresh vegetables and greens. The list of delicious summer "gifts" includes corn. It is boiled in water and steamed, fried on braziers and baked in foil. But today we propose to do something else, namely soup with corn. There are quite a few recipes for its preparation: from simple soup to puree to a complex hearty dish.

Secrets of a delicious soup with corn

Corn soup is a very fragrant and satisfying dish, which almost everyone likes. Due to its main ingredient, the soup acquires a pleasant color and interesting texture, if later you will mourn it. A small handful of golden grains can make us start playing the new dishes with new colors and tastes.

Cooking of corn soup can be done both on water and on various broths, for example, on meat, fish or vegetable. In some in the cooking process, fresh milk, cream, natural yogurt or tomato fill is added. And thus in any variant corn will sound in a dish very harmoniously.



If you talk about the complexity of soup with corn, then it is minimal, especially if you make this dish with canned or pickled grains, although it is quite possible with fresh ones.

Recommendation! If you are going to cook soup with fresh corn, then it is desirable for it to acquire medium-sized cobs - on the heads of milk maturity the grains are too small, and therefore they are often difficult to separate, and in mature corn they are too hard, no matter how much you cook them!!

What ingredients to add to the dish?

As an additional component of such a soup can act almost any vegetables that are currently present in your refrigerator. It can be a pumpkin and carrots, tomatoes and potatoes, colored and white cabbage, broccoli and zucchini. In addition, corn perfectly combines with meat, and with mushrooms, and with legumes, and with pasta. And since the main product has a very mild, gentle taste, but it is preferable to put a spice into such a soup, otherwise its tender taste will be broken. For this dish is quite enough small pinch of ground pepper, you can also add a modest amount of anise, coriander or herbs.

Important! It is better not to put spices in milk soups with corn! It is desirable to do only fresh greens!

You can serve corn soup both in hot and cold form - in this case everything will depend on the main components. Present it usually, sprinkling with chopped feathers of green onions and salted cheese, with crispy toasted toast.

Corn mashed soup with milk - simple recipe

Corn soup can be in the diet not only in adults, but also in the smallest. Try to cook it - this dish will be happy even the most notorious "nehochuhi."

For its preparation, you will need the following ingredients:

• 300 g of canned grains;
• a couple of tablespoons of wheat flour;
• a couple tablespoons of butter;
• 400-450 ml of fresh milk;
• 40 g Parmesan;
• a pod of bell pepper;
• slightly thyme dried;
• chilli powder on the tip of the knife;
• black pepper;
• salt.

Note! Instead of Parmesan, you can use any hard salty cheese!

Open the jar with corn kernels, drain the liquid and pee in the blender. Several grains must be left for decoration. The resulting mass is placed in a saucepan, pour a half cup of water and with a small gas supply bring the contents to a boil.

In a frying pan, we sink the butter and, with constant stirring with a wooden spatula, add the flour. Fry for a few seconds, after which we introduce milk, bring to a boil and put everything in a sauté pan with corn mashed potatoes. We cook for 10 minutes, without forgetting all the time to interfere with our future soup, so that it does not burn to the bottom and walls.

After the specified time, let's skip the soup through a sieve and return it to the stove. Add salt and pepper, bring it to taste, spread the grated hard cheese, mix and keep on low heat for about five minutes.

Bulgarian pepper is released from the seeds, cut into small cubes and laid out on a dry frying pan. Add the chili, thyme and corn deferred corn and fry everything for a few seconds.

We spill soup with puree from canned corn on plates, in the center we slide the grill, bread crumbs, fresh greens and serve.

Corn cream soup with crispy bacon

Products to be prepared:

• 300-350 g grains;
• 450 ml of milk;
• is a small head of onions;
• tablespoon cream;
• laurel leaf;
• a pair of thin strips of bacon;
• potato tuber;
• a couple tablespoons of butter;
• a tablespoon of wheat flour.

To prepare a cream soup from corn, the first thing to do is to clean the vegetables and cut into small cubes. We heat the frying pan, drown the butter on it and fry the onion until soft. This will take about five minutes, after which we add the pieces of potatoes and cook for about two or three minutes.

In another pan, fry the specified amount of wheat flour, fry until it has a pleasant creamy shade, then pour in the milk and, with constant stirring, bring the mass to a boil. Add the laurel leaf, corn, salt and pepper. We spread the potatoes with onions. Cover with a lid and simmer on minimum heat for 20 minutes. After throw out the bay leaf.

While brewing soup, you can fry the bacon - it should become crisp. We cut it with a knife arbitrarily.

Put the ready soup in the bowl of the blender and interrupt, then return it to the stove, add the cream and warm it up. When serving the soup, put in each plate a few bits of bacon and whole corn kernels.

Soup with corn, chicken and mushrooms

Soup with canned corn, chicken and champignons is prepared according to the following recipe. We will need such products:

• 150 g canned grains;
• 550 g of chicken meat;
• 100 g of champignons;
• 2-3 branches of green onion;
• a pair of potato tubers;
• small carrot root;
• pod of bell pepper;
• a pair of small bulbs;
• extra virgin olive oil;
• salt.

Rinse the chicken, fill it with water and put it on the fire. After boiling, we reduce the gas supply to the minimum level, add salt to the broth, add the whole peeled onion head, and cook it for half an hour.

While meat is being cooked, we are engaged in vegetables. Carrots are peeled and cut into thin slices, Bulgarian peppers in small strips, potatoes are diced, the remaining bulb is shredded as small as possible.



Rinse and clean mushrooms, cut them into plates. Fry the onion together with the mushrooms in a hot frying pan with the addition of butter for 5-7 minutes until they get a golden hue. Then put the pieces of Bulgarian pepper into the frying pan and fry for about two minutes.

We take the chicken from the broth and separate the meat from the bones. We return it to the pan, add potatoes and carrots. After 10 minutes after boiling, we put mushrooms and onion in soup and cook for another five minutes. At the end of the cooking, we add corn kernels, mix everything thoroughly, let it boil and turn off the fire. We keep it under the lid for about a quarter of an hour, then pour it on plates, sprinkle with chopped green onions and serve.

Thick Mexican soup

For Mexican soup with beans and corn, the following products are needed:

• half a kilo of ground beef;
• large head onion;
• 4 cloves of garlic;
• a couple of chili peppers;
• pod of sweet pepper;
• 750 g canned tomatoes( preferably without skin);
• 750 g canned beans;
• 250 g of canned corn;
• a couple tablespoons of tomato paste;
• 45-50 ml of vegetable oil;
• teaspoon coriander seeds;
• 1½ teaspoons cumin;
• a couple teaspoons of dried oregano;
• handful of fresh parsley;
• salt.

We relieve the bulb from bulb and garlic cloves, rinse under running water and finely chop. Chili pepper is purified from seeds, internal partitions and cut into small half-rings. Bulgarian peppers are cleaned and cut into cubes.

We open cans with canned products, with beans and corn drain the liquid. If you have canned tomatoes in the peel, then it must be removed, the pulp crushed - you can cut into cubes or just crush with a fork.

Add the cumin and coriander to the mortar and knead them thoroughly.

In a large frying pan with high sides, we sink the butter and fry the chopped onions in it until it becomes transparent, after which add garlic and ground spices. We continue frying for a minute with constant stirring. We spread out the ground beef and fry it for five minutes. After the meat changes color, add crushed tomatoes( along with the juice), chilli-pepper, stir. After a minute, add the legumes, Bulgarian peppers and corn kernels. We pour in water and let it boil. Prepare thick soup for 10 minutes, try, if necessary, dosalivaem and turn off.

Bon appetit!