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Corn soup. Chicken Corn Soup Recipes. Chicken soup with vegetables and corn grits

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

Chicken soup with corn grits - recipe

Ingredients:

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

Cooking

First you need to prepare the vegetables for the soup, wash and peel.
Cut carrots into strips or grate.
Onion cut into cubes.
Fry onions and carrots in oil under a closed lid.
Thoroughly rinse the cereal from dirt and debris. Rinse until the water is clear. Drain the water.
Next, according to the recipe, cut the potatoes into strips or small cubes.
Put water on fire and bring to a boil. Salt and add potatoes at the same time corn grits. Bring to a boil, mix well and cook covered for 25 minutes. After a while, you can try the readiness of the cereal. If desired, add spices and salt.
5 minutes before the end of cooking, you need to add onion-carrot frying.

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

Ingredients:

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

Cooking

In this case, we will cook the soup with chicken. It is better to choose poultry for this, then you can take 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 accumulates the least of various hazards that are currently fed to birds in a poultry farm.

So, we wash the chicken meat, pour purified water in a saucepan and boil until tender. We take out the bird on a plate, let it cool a little, get rid of the bones, and disassemble the pulp into fibers or cut into small pieces. We put the washed corn grits into the boiling chicken broth, and after five minutes peeled and chopped medium-sized potatoes.

Now let's prepare the vegetable fry. To do this, chop the peeled onion into cubes, and the carrots into strips and spread the prepared vegetable mass in a heated with vegetable oil frying pan. We fry the vegetables until the slices are soft, after which we introduce the tomato paste, chopped garlic clove and let the contents go for a couple more minutes, stirring.

When the potatoes are ready, put the fry into the soup, throw in the bay leaf, allspice peas and salt to taste, let it boil for a couple of minutes, lay the chopped greens and remove from heat.

Soup puree 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;
bulb bulb - 45 g;
water - 620 ml;
Provencal dry herbs (mix) - a pinch;
bay leaf (small) - ½ pc.;
rock iodized salt - to taste.

Cooking

Corn grits are hypoallergenic, so they are ideal for baby or diet food. The valuable properties of pumpkin are no less known. And in the complex, having prepared a soup of pumpkin and corn grits, we will get simply an indispensable meal for our beloved child. Yes, and households are unlikely to refuse a plate of such an appetizing soup for lunch.

In this case, we will use a slow cooker to prepare soup. Initially, we rinse and fill the corn grits with water and leave it for a while, after which we pour a little vegetable oil without aroma into the multi-pan and turn on the “Baking” mode. Peel and chop the onion and carrot and put into hot oil. We give the vegetables a little spasser, after which we add the pumpkin, chopped into cubes, and keep it in the same mode for a few more minutes. Now pour in hot water, add corn grits, throw in salt, parsley and Provence herbs and switch the device to the “Soup” mode. At the end of the program, we break through 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 step of sautéing vegetables. In this case, fill all the components immediately with water and cook them until soft.

Corn dishes are popular in Mexico and the United States. In these countries, it is grown and eaten in huge quantities.

Corn contains:

vitamin K, which is responsible for the functioning of the cardiovascular system:
youth vitamin - 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 it takes a long time to cook, frozen or canned corn will do. In combination with herbs and fresh tomatoes, the dishes are bright and fragrant.

Creamy canned corn soup

The necessary ingredients are not always at hand. Try replacing cream with milk, butter with vegetable oil, celery stalk with root, and the dish will acquire a new taste.

Serve the soup on the table, garnish with a parsley leaf and a slice of lemon.

Ingredients:

canned corn - 1 can (350 gr.);
raw potatoes - 5 pcs;
onion - 2 pcs;
bell pepper - 1 pc;
celery stalk - 2-3 pcs;
butter - 75 gr;
cream of any fat content - 250 gr;
wheat flour - 1 tbsp;
green parsley - 3-5 branches;
salt - 1 tsp;
sugar - 1 tsp;
ground black pepper - ¼ tsp;
dried basil - 0.5 tsp;
water - 2.5-3 liters.

Cooking:

Rinse the potatoes, peel, cut into 1.5 x 1.5 cm cubes, put 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 heated frying pan, melt the butter and pass the finely chopped onion, add bell pepper and celery stalks, chopped into strips or cubes, fry over medium heat for 5-10 minutes.
Put the corn in a pot with potatoes, boil for 10-15 minutes.
Season the potato-corn broth with vegetable frying and gradually pour in the boiled cream. Add salt, sugar, spices and chopped parsley, then simmer for 3 minutes over low heat.

Ingredients:

corn grits - 250 gr;
potatoes - 4 pcs;
smoked chicken leg - 1-2 pieces;
fresh tomatoes - 2 pcs;
carrots - 2 pcs;
onion - 2 pcs;
hot pepper - 1 pc;
vegetable oil - 30 ml;
butter - 30 gr;
spices for soup - 1-2 tsp;
salt - to taste;
green onions and dill - 3 pcs each;
water - 3-3.5 liters.

Cooking:

Rinse the corn grits, pour into boiling water and cook for 1 hour over low heat.
Put peeled and diced potatoes, half an onion and carrots to the finished cereal. Boil 30 minutes.
In a dry frying pan, mix butter and sunflower oil, cut the onion into half rings, carrots into quarters of circles, 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 the chopped pod of hot pepper without seeds.
In the boiling broth, put the pulp of the smoked leg cut into strips, pour in the tomato dressing, let it boil, salt. Sprinkle soup with corn grits with spices and chopped herbs.

Canned corn soup with shrimp

For this soup, frozen corn is suitable, and in the summer - grains from boiled young cobs.

Shrimps are sold already boiled (pink), frozen and packaged in bags. It remains to bring them to a boil in water and clean before use.

Soups are made from frozen or canned corn, with grits and even from young corn cobs. it healthy dish- nutritious and moderately high-calorie.

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

Puree soups and cream soups are prepared sweet and savory, 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 spices.

Toasted soups are served with croutons, crackers, sour cream or finely chopped cheese are added, and sprinkled with herbs.

Creamy Corn Soup with Shrimp

The recipe is easy to prepare and does not take much time. Choose not sweet corn for this soup. You can cook a similar soup with crab - it will turn out more aromatic.

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

Ingredients:

canned corn - 2 cans of 350 gr.;
shrimp - 200-300 gr;
onions - 1 pc;
carrot - 1 pc;
cream - 50-100 gr;
butter - 80-100 gr;
boiled water - 1.5 l;
potatoes - 2-3 pieces;
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 in it, cut into thin slices. Add carrots, grated on a coarse grater.
Cut the potatoes into small cubes, pass with onions and carrots for 5 minutes.
Drain the marinade from canned corn and add it to the fried vegetables in a saucepan, mix, add water, cook everything until the potatoes are ready for 15-20 minutes.
Let the bowl of soup cool slightly, and blend the vegetables with a blender until pureed. Combine cream with mashed potatoes and bring everything to a boil, salt to taste. If the soup is too thick, add some broth or water.
Peel the shrimp, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Cornmeal soup with chicken and cream cheese

Cooking time, taking into account the boiling of the broth - 2.5 hours. To reduce the cooking time, you can replace the grits with corn flakes, which are boiled for 15 minutes.

Serve the finished dish hot, in deep transparent plates. Top with one tablespoon of soft cheese 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;
onion - 2 pcs;
carrots - 1 pc;
parsnip or parsley root - 1 pc;
vegetable oil - 50-70 gr;
a set of spices for soup;
bay leaf - 1 pc;
black peppercorns - 5-7 pcs;
salt - 0.5 tsp;
sugar - 1 tsp;
soft cream cheese - 150-200 gr;
green onions, parsley, dill - several branches each.

Cooking method:

Rinse half the chicken carcass, put in a saucepan, fill with water and simmer for 1-1.5 hours. Don't forget to remove the foam from the broth when boiling.
Peel the parsley root, onion head and half of the carrot and put in the 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, take out the chicken, cool, remove the skin and separate the flesh from the bones.
Pour the washed corn grits into the chicken broth, cook for 30-40 minutes.
Peel the potatoes, rinse, cut into small cubes, put in the broth as soon as the grits are ready. Boil for 15-20 minutes.
Fry onion in hot vegetable oil, cut into half rings. Add grated carrot half. Add stir fry to soup.
Put the boiled chicken meat in the finished soup and let it boil for 5 minutes.
Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Milk cream soup of corn with garlic croutons

Canned corn in this recipe can be replaced with frozen and boiled. The cooking time is 50 minutes.

Pour the finished cream soup into bowls, garnish with slices chicken fillet sprinkle with chopped basil. Serve croutons on a separate plate, and sour cream in a gravy boat.

Ingredients:

milk - 500 ml;
chicken broth - 1 cup;
canned corn - 350-400 gr;
chicken fillet - 300-400 gr;
butter - 50 gr;
onion - 1 pc;
bread or wheat 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, then simmer for 5-10 minutes over low heat. If necessary, you can add 2-3 tbsp. broth.
Finely chop the chicken fillet.
Pour milk into the pan and 100-150 gr. broth, bring to a boil, add vegetable stew and fillet pieces, cook for 5-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
Prepare garlic croutons: rub slices of bread with garlic, 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.

Lean Corn Soup with Mushrooms

This lean soup is suitable for dietary nutrition and fasting.

Mushrooms can be chosen to your taste: it can be oyster mushrooms, mushrooms or porcini mushrooms. Can be used dried mushrooms, pre-boiled. To decorate the finished soup, leave a few fried slices of mushrooms and a spoonful of corn. Cooking time - 1 hour 15 minutes.

Serve in deep serving bowls, garnish with a couple of mushroom slices and a few corn kernels on top, sprinkle with finely chopped dill.

Ingredients:

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

Cooking method:

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

Enjoy your meal!

Sunny healthy soup for children and diet food. The recipe can serve as the basis for a more nutritious corn soup if you add fried bacon or smoked meats to it.

INGREDIENTS

Water 1.5-2 Liters
Corn grits 0.5 cups
Potatoes 5 Pieces
Carrot 1 Piece
Onion 1 piece
Salt to taste
Ground black pepper To taste
Greens to taste
Butter to taste

Step 1

Let's prepare the necessary ingredients for the soup. We put the water on the fire and bring to a boil, salt.

Step 2

Corn grits must first be sorted out from debris, pebbles, rinsed very thoroughly under water. Rinse until only corn remains in the bowl.

Step 3

We put the cereal in boiling water. Bring to a boil and reduce the heat, cook with the lid ajar until the corn is ready. In time it will take 40 minutes.

Step 4

When the cereal is almost ready, chop the onion and carrot.

Step 5

Step 6

We put the vegetables in the soup, and cook for another 20 minutes.

Step 7

We season the finished soup with herbs, you can add a piece of butter. Ready!

povar.ru

corn soup

Onion - 1 pc;

Potatoes - 4 pcs;

Corn grits - 150 grams;

Adyghe salt - to taste;

Ground black pepper - to taste;

Bay leaf - 3 pcs;

Sunflower oil - 4 tbsp;

Parsley - 4 branches.

Cooking process

In my family, first courses must be on the dinner table, otherwise no one will come to dine. You have to somehow get out and cook something hearty and tasty every day. I propose a new discovery, at least for me - corn soup. Never made a soup like this before. The result is very pleased, judging by the empty pan.

You can cook soup on a gas stove, or using a slow cooker. I chose the second option, as I needed to quickly prepare the first dish. After 20 minutes, everyone was sitting at the dinner table and enjoying 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.

We clean the carrots and onions. Grate the carrots, cut the onion into small slices. In the bowl of the multicooker, heat the sunflower oil in the “frying” mode, add the onion and carrot. We fry for about 5-7 minutes.

Add diced potatoes, 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.

Let's go to dining table. Enjoy your meal!

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www.iamcook.ru

We cook simply and tasty

new entries

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

chicken wings - 4-6 pcs.,

corn grits - 3 tbsp. spoons,

onion - 1 pc.,

salt, ground pepper - to taste,

garlic - 1-2 cloves,

greens - to taste.

Chicken soup with corn grits.

To diversify the lunch menu, we bring to your attention a recipe for making chicken soup with corn grits.

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 this easy chicken soup.

Cooking chicken soup with corn grits.

To make chicken soup with cornmeal First you need to weld from chicken wings broth, about 2.5 liters.

To do this, wash the wings and remove the remnants of feathers. Then put the wings in a saucepan and cook until tender. In the meantime, you need to prepare the vegetables.

Wash potatoes, peel, cut into cubes and rinse.

Peel the onion, wash and chop finely.

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

Plunge the tomatoes into boiling water and remove the skin.

Cut the tomatoes into small cubes or grate.

In a boiling broth, put corn grits and cook for 5-7 minutes.

Then salt and add chopped potatoes to the pan.

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 more minutes.

Add pepper and bay leaf to the pot. Bring the soup to a boil and simmer for a couple more minutes. Finally, add chopped garlic and remove the pan from the heat.

Chicken soup with corn grits is ready. Pour the soup into bowls and add greens. Enjoy your meal!

If you liked this recipe, then you might be interested in learning how to make Chicken Lentil Soup.

gushan.ru

cornmeal soup recipe

Corn has a second name - maize. It is considered a dietary product. Many are prepared from it. variety of dishes, make grits and flour. The most common recipe with cereals is hominy. But you can also cook 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.

And only in 1948 were fossilized cobs found in the caves of South America. Scientists concluded that for 7 thousand years the appearance of corn has not changed at all. It was also grown by the Mayan, Inca and Aztec tribes. The Maya even worshiped the god of corn Chinteotl.

CORN COMPOSITION AND USEFUL PROPERTIES

Corn grits contains almost all B vitamins, carotene (provitamin A), vitamins PP and E. The composition includes lysine and tryptophan - essential and important amino acids.

Due to the high content of dietary fiber, corn helps to eliminate radionuclides, pesticides and toxins from the human body. In addition, it cleanses the intestines of decay products and inhibits the processes of fermentation and decay.

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 grits is quite high: 100 g - 325 kcal. But despite this, the nutritional value lower than other cereals. This is due to the fact that the protein is incomplete and the human body is poorly absorbed. Therefore, croup does not provoke overweight and is indicated for older people.

Despite the fact that corn grits contain many useful substances, there are people for whom it is contraindicated. On a high-calorie diet, corn grits can be harmful. These diets are usually given to people who are struggling with being underweight and trying to gain it.

Corn grits is a dietary product. Dishes from it are suitable for burning excess fat, but not for weight gain.

HOW TO STORE CORRECTLY

The most important secret of success in cooking is the quality and freshness of the raw materials. If corn grits are stored incorrectly, then it will not cause harm to health, but the taste of dishes prepared from it may suffer.

In order for the finished dish to come out tasty and fragrant, it is necessary to store the cereal correctly.

Humidity and temperature are the most important food storage conditions. For corn grits, the humidity in the place of storage should be from 60 to 70%, and the air temperature should range from +5 to -5 degrees.

At home, this regimen is quite difficult to follow. Therefore, it is not recommended to buy corn grits with a large margin. If stored improperly, mites, moths or insect larvae can start in it.

If the humidity is exceeded, then the cereal will go rancid, moldy and become unsuitable for food. For storage, it is better to use glass jars with plastic lids or cotton bags.

If it so happened that the pests still wound up in the cereal, then the first thing to do is to clean it in the closet. Throw away the affected products, and wash the cupboard with hot water and ventilate after a good drying.

VEGETABLE CORN SOUP RECIPE

Cooking time - 35 minutes. 8 servings.

Required Ingredients:

4 liters of water;
3 medium potatoes;
1 small onion;
1 medium carrot;
corn grits - 1 glass;
vegetable or olive oil for frying;
spices and herbs to taste.

Cooking

So here is our step by step recipe:

First you need to prepare the vegetables for the soup, wash and peel.
Cut carrots into strips or grate.
Onion cut into cubes.
Fry onions and carrots in oil under a closed lid.
Thoroughly rinse the cereal from dirt and debris. Rinse until the water is clear. Drain the water.
Next, according to the recipe, cut the potatoes into strips or small cubes.
Put water on fire and bring to a boil. Salt and add potatoes with corn grits at the same time. Bring to a boil, mix well and cook covered for 25 minutes. After a while, you can try the readiness of the cereal. If desired, add spices and salt.
5 minutes before the end of cooking, you need to add onion-carrot frying.

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

edimsup.ru

Soup with corn grits recipe

I continue to expand my menu with a new assortment and, therefore, my eyes fell on corn grits. It does not cause allergic reactions, therefore it is suitable for baby food. Corn grits are high in calories, but do not provoke excessive fullness. In general, what is needed for me and my family: there is a child, and a mother who does not want to get better.

At home, many dishes can be prepared from corn grits. Most often, it is added to first courses, casseroles and porridge are prepared from it. True, it takes almost an hour to cook it so that it is not tough.

Corn groats are a very useful product, do not neglect it. Dishes from corn grits are recommended by nutritionists for the prevention of heart and vascular diseases. The calorie content of cereals does not affect weight, because the proteins contained in it are not complete, which is why they are poorly absorbed by the body. It also contains a large amount of fiber. That is why corn grits are recommended for older people and those who lead a sedentary lifestyle.

Do not forget that corn grits are contraindicated for those who suffer from gastrointestinal diseases, especially during an exacerbation.

But let's not talk about sad things, chicken soup with corn grits is very tasty. It is worth tasting the taste, and the soup will immediately take root in your menu!

To make Chicken Corn Soup, you will need:

chicken meat for broth - any parts

onion - 1 pc.

corn grits - 2-3 tbsp.

vegetable oil for frying

tomato from tomatoes - 1 tbsp.

bay leaf - 1-2 pcs.

fresh dill - a couple of sprigs

salt and black ground pepper - to taste

How to make chicken corn soup:

1. Boil the chicken broth in a 2.5 liter saucepan. Remove the chicken, cool, separate the meat from the bones.

2. Peel and wash vegetables. Cut potatoes into small cubes.

3. Peel the onion and cut into small cubes.
Grate carrots on a fine grater.

4. Send the corn grits to the boiling broth and cook for 5 minutes, then add the chopped potatoes.

5. In a heated pan with vegetable oil, fry onions and carrots,
add a tablespoon of tomato or finely chopped fresh tomato.
Squeeze a clove of garlic through a press there.