Sweet corn soup. Cream of corn soup puree

Sweet, sugary, tender corn - how do you prefer to cook it? Boil, bake, use as a side dish? What about corn as the first one? Corn soup is very tasty. It is so thick, appetizing, warming, bright straw color - this is what you need on autumn days, when every new day takes a bite out of the warmth, and there is less and less of it... And how useful this soup will be in winter! A bowl of warming corn soup with cream and crispy croutons on top - how can you resist?

In late summer and early autumn, you can prepare this soup from fresh cobs. In winter, cook from frozen kernels or canned corn in jars. The soup has a very memorable taste. The corn itself is sweet. This sweetness is slightly enhanced by cream, onions and carrots. The potatoes give the soup a velvety texture. Nutmeg sets accents and makes them sharper. All you have to do is add just a little salt to balance the sweetness - and a very tasty soup is ready!

Ingredients

To make corn soup you will need:

water or broth 1 liter
canned corn 1 can
potatoes 2 pieces
1 carrot
onion 1 piece
cream 20% fat 70 ml
butter 20 grams
nutmeg ¼ teaspoon
salt, pepper to taste
bread 2-3 slices

How to make creamed corn soup

Bring water or broth to a boil and add diced potatoes.

While the potatoes are cooking, heat the butter in a frying pan and fry the coarsely chopped onion in it. Cook the onion until soft.

While the onion is frying, cut the carrots into small cubes.

Add the carrots to the pan, cook for 2 minutes, and then add the corn to the pan after draining the liquid.

Fry the vegetables for 3-4 minutes and then season them with pepper and nutmeg.

Add the vegetables to the broth with potatoes and cook for 7 minutes, then use a blender to puree the corn soup.

Add cream to the dish and bring it to a boil.

Turn off the heat, cover the soup with a lid and let it simmer for 10 minutes.
Meanwhile, cut the bread into cubes and brown it in a dry frying pan.

You can make corn soup not only from canned corn, but also from fresh corn. To do this, you will need to first boil the corn, and then separate the grains from the cob, cutting them off with a thin, sharp knife.

You can diversify the cream of corn soup recipe using other ingredients. Vegetables that go well with corn include cauliflower, green peas, carrots, and zucchini. When boiled, they are easily ground to a creamy consistency, enrich the vitamin composition of the soup, making it bright, colorful and appetizing. A few grains of corn, curly pieces of vegetables and finely chopped greens should be set aside before pureeing the soup - for decoration.

The recipe for pureed corn soup involves the use of cream during the cooking process, so the soup turns out to be quite nutritious and satisfying. However, a piece of butter added to the plate of the finished dish will not hurt at all. Grated Parmesan cheese will help add a piquant flavor to the soup.

Those who are watching their calories and want to make their corn soup lighter should replace the cream with low-fat milk. You can do without potatoes, giving the soup the desired thickness using cornstarch.

The main tip for preparing tasty and healthy soup is probably known to all housewives - you need to cook with love and pleasure!

Corn is not capricious and undemanding to soil quality, which is why many farmers grow it instead of wheat or rye. The decision is rational, since the product is in demand in cooking. You can bake flatbreads from corn flour, cook porridge, and corn grains become a good addition to side dishes and salads. You can also cook first courses from them. Corn puree soup has a truly unique taste, delicate, slightly sweet, but not without some piquancy. Corn goes well with seafood and poultry, which will be an excellent addition to the dish, giving it additional flavor notes, making it even more satisfying and healthy.

Cooking features

You can make a soup from corn that has a soft and thick consistency and a delicate sweetish taste. However, without knowing how to cook this dish, you can make irreparable mistakes, due to which it will acquire a bitter taste or will not be suitable for consumption at all.

Corn cannot be salted during cooking; salt can be added only at the very last stage of cooking, when the corn grains have already been pureed. Otherwise, the grains will instantly harden, and you will never be able to cook them until they are soft.
To obtain a soup with a soft consistency and without a bitter aftertaste, boiled corn must be rubbed through a sieve to remove the shells. The exception is canned corn, which can be ground in a blender.
If you find the soup not thick enough, you can add flour fried in oil. This will not only thicken the consistency of the dish, but also give it a savory flavor to balance out the sweet flavor of the corn.
Corn soup will taste less sweet if you cook it with meat or chicken broth. It is not forbidden to add hot seasonings, such as chili pepper, to the dish.
It is customary to add milk or cream to mashed corn soup, which makes the taste of the dish softer and more balanced.

Before serving, you can add a piece of butter or a spoonful of sour cream to the corn soup.

Corn soup made from fresh corn

corn (kernels separated from fresh cobs) – 0.4 kg;
water or chicken broth - 0.5 l;
milk – 0.25 l;
onions – 100 g;
butter – 40 g;
wheat flour – 30 g;
ground black pepper - a pinch;
nutmeg - a pinch;
bay leaf – 2 pcs.;
salt - to taste.

Cooking method:

Wash the corn cobs, dry with a towel, and remove the leaves. Using a large sharp knife, cut off the corn kernels and place them in the pan. To obtain the amount of grains indicated in the recipe, you will need 2-3 ears, depending on their size.
Fill the corn with water and place it on the stove. When the water boils, add the bay leaves. Cook until the corn kernels are completely soft.
While the corn is cooking, peel the onion and cut into small cubes.
Place the cooked corn in a colander and pour the broth into a separate container. Discard the bay leaves.
Melt the butter in a clean saucepan, add the onion and fry until soft.
Add sifted flour and stir immediately.
Pour the corn broth into the pan in a thin stream, while whisking the contents of the pan. This is necessary to prevent lumps from forming.
Add corn kernels, simmer for 10 minutes.
Rub the resulting thick mass through a sieve and return to the pan.
Pour in the milk and return the pan to the heat.
When the soup starts to boil, add nutmeg and pepper and add salt to taste. Cook, stirring, for 2-3 minutes and remove from heat.

Recipe for the occasion::

Children love this thick corn soup with its delicate creamy notes and sweet taste. Even if they often refuse first courses, they eat this unusual soup with pleasure.

Creamy corn soup with chicken

canned corn – 0.35 kg (2 cans);
chicken broth – 0.5 l;
potatoes – 0.3 kg;
onions – 100 g;
boiled chicken meat – 0.2 kg;
cream – 0.4 l;
olive oil – 30 ml;
salt, curry, thyme, rosemary - to taste.

Cooking method:

Peel the potatoes and cut into medium-sized cubes.
Open the cans and drain the liquid.
Boil chicken broth and strain. Remove the chicken from the broth and cool. Separate the meat from the bones and cut into small pieces.
Pour out the amount of broth required to prepare the soup.
Pour oil into the bottom of the pan. Place the pan on the fire.
After 2-3 minutes, add the onion to the heated oil and fry it until golden brown.
Pour in the broth, wait until it boils, put potatoes in it, add corn.
Cook until the potatoes are soft.
Place the contents of the pan into a blender bowl and turn into a homogeneous mass. Return it to the pan.
Add salt, spices and cream. Put it on fire.
As soon as the soup begins to boil, remove the pan from the heat.
Add the chicken pieces and let the soup simmer for 5-10 minutes.

Corn soup prepared according to this recipe is recommended to be served with wheat croutons. Make them better at home. If you use store-bought crackers, choose those that have the most neutral taste. Crackers with the aroma of herbs and cheese are suitable.

Creamy corn soup with shrimp

canned corn – 0.35 kg;
water – 0.5 l;
milk – 0.5 l;
wheat flour – 30 g;
butter – 30 g;
ground black pepper, salt - to taste;
boiled frozen shrimp (peeled) – 0.3 kg.

Cooking method:

Pour water over the corn, place on the stove, bring to a boil and cook for 15 minutes. Break the resulting mass with a blender.
Melt the butter in a saucepan and fry the flour in it.
Pour in the slightly warmed milk, whisking the contents of the pan. Cook for 2-3 minutes.
Pour the resulting liquid into the pan with the corn. Stir and put on fire.
Cook the soup, stirring, until it begins to boil.
Add shrimp, spices, salt. Continue cooking the soup, stirring constantly, for 5-15 minutes, depending on the size of the shrimp.

This delicious soup will please even the most picky gourmets. If desired, shrimp can be fried in olive oil before adding to the soup. Then you need to cook them less. For soup prepared according to this recipe, you should offer wheat croutons or shrimp-flavored croutons.

Corn soup with pumpkin

boiled corn (grains) – 0.3 kg;
pumpkin pulp – 0.2 kg;
garlic – 4 cloves;
onions – 100 g;
refined vegetable oil – 60 ml;
water – 1 l;
salt, black pepper, turmeric - to taste;
pumpkin seeds, corn chips - for serving.

Cooking method:

Peel the dried pumpkin seeds and lightly heat them in a dry frying pan.
Finely chop the garlic with a knife.
Separate the corn kernels from the cooked cobs.
Cut the pumpkin pulp into cubes about a centimeter in size.
Peel the onion, fry in olive oil until soft, mix with garlic.
Fill the pumpkin with water and let it cook.
When the pumpkin is soft, add the corn and onion and cook for 10 minutes.

The corn season is in full swing, I suggest you try the creamy corn soup. In winter, such a creamy soup can be made from canned corn and remind you of the sunny summer.

To prepare mashed corn soup, we need very few ingredients, let’s prepare them.

Let's cut the onion into cubes, you don't have to chop it too much, since we will then grind everything into puree.

Fry onions and garlic in olive oil. Pepper to taste, I use a mixture of four peppers.

I use corn on the cob and it's already boiled. I separated the corn kernels from the cob by simply cutting them with a knife.

Then add corn to the onion and fry everything together, lightly.

Add water, cook over low heat for 15 minutes.

Pour milk, turmeric, and salt to taste into the corn puree and send it back to the heat, cook for another 5 minutes. Afterwards I grind the soup again.

You can serve the creamed corn soup immediately. This creamy corn soup goes very well with breadcrumbs, pumpkin seeds or fried bacon.

Bon appetit.

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:

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

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

Boil the chicken fillet until done.
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.
Finely chop the chicken fillet.
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.
Prepare garlic croutons: rub slices of bread with garlic, add 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.

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 a few fried mushroom slices and a spoonful of corn. Cooking time – 1 hour 15 minutes.

Serve in deep serving bowls, garnish 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:

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

Bon appetit!