Corn broth soup. Soups with corn

I want to make a disclaimer right now. A tastier soup with corn is obtained from young cobs or fresh, freshly cooked corn. Frozen corn is also suitable (before adding it to the broth, it must be boiled separately). However, given that the corn season is still far away, the soup can be made from canned. It will be no less delicious. Only the flavor is slightly different.

Cooking steps:

Alt="(!LANG:1) Let's prepare the broth. You will need any piece of boneless pork meat. Wash the meat and put it in boiled water. Boil.


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1) Prepare the broth. You will need any piece of pork meat without bones. Wash the meat and put it in boiling water. Boil.

Alt="(!LANG:2) As soon as the foam begins to gather, you need to reduce the fire and constantly collect it. The transparency of the broth depends on how well the foam gathers. Cook for about 10 minutes. Then remove the meat and cut it into small cubes, again send them to the broth.Cook over low heat until the meat is cooked under a covered lid.


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2) As soon as the foam begins to collect, you need to reduce the fire and constantly collect it. The transparency of the broth depends on how well the foam gathers. Boil for 10 minutes. Then take out the meat and cut it into small cubes, send them back to the broth. Cook over low heat until the meat is cooked under a covered lid.

Alt="(!LANG:3) In parallel with the addition of chopped meat, put in the broth and potatoes, peeled and diced. The foam will start to collect again - be sure to collect it.


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3) In parallel with the addition of chopped meat, put in the broth and potatoes, peeled and diced. The foam will begin to collect again - be sure to collect it.

Alt="(!LANG:4) As soon as the potatoes are half cooked, add corn. I put canned. If fresh is added, then it must first be boiled until tender in salted water. If you plan to add young corn cobs, then in the broth they are placed after the carrots.


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4) Once the potatoes are half cooked, add the corn. I use canned. If fresh is added, then it must first be boiled until tender in salted water. If you plan to add young ears of corn, then they are placed in the broth after the carrots.

Alt="(!LANG:5) It's the turn of carrots. Cut them into small cubes and send them 7 minutes after adding corn (if using canned corn). Salt to taste.


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5) The turn of carrots has come. Cut it into small cubes and send 7 minutes after adding corn (if canned is used). Salt to taste.

Alt="(!LANG:6) Chop the onion and garlic. I cut them into large rings. Finely chop the dill. Add greens to the soup.


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6) Grind the young onion and garlic. I cut them into big chunks. Finely chop the dill. Add greens to soup.

Alt="(!LANG:7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the fire, leave it on the stove to rest. Soup with corn is ready. Serve and serve for lunch.


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7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the fire, leave it on the stove to rest. Soup with corn is ready. Serve and serve for lunch.

Ingredients:

Pork 200-250 g, potatoes 2-3 pieces, carrots 1 piece, corn 100 g, young onions 50 g, young garlic 2 pieces, dill 50 g, salt to taste.

Soups are made from frozen or canned corn, with grits and even from young corn cobs. This healthy dish is 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:

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

1. 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.
2. 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.
3. 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.
4. Pour the washed corn grits into the chicken broth, cook for 30-40 minutes.
5. Peel the potatoes, rinse, cut into small cubes, put in the broth as soon as the grits are ready. Boil for 15-20 minutes.
6. Fry onion in hot vegetable oil, cut into half rings. Add grated carrot half. Add stir fry to soup.
7. Put the boiled chicken meat in the finished soup and let it boil for 5 minutes.
8. 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 chicken fillet pieces, 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:

1. Boil the chicken fillet until done.
2. Fry finely chopped onion in butter, add corn, drain the marinade first, then simmer for 5-10 minutes over low heat. If necessary, you can add 2-3 tbsp. broth.
3. Finely chop the chicken fillet.
4. Pour milk into the pan and 100-150 gr. broth, bring to a boil, add stewed vegetables and fillet pieces, cook for 5-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
5. Prepare garlic croutons: rub slices of bread with garlic, 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.

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. You can use 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:

1. Heat vegetable oil in a deep frying pan, fry the onion and bell pepper, diced.
2. Chop the mushrooms into slices and pass them with onions and peppers.
3. Add corn without marinade to mushrooms and simmer over low heat for 10-15 minutes.
4. Cut the potatoes into cubes, cover with cold water or vegetable broth, cook until tender.
5. Pour the stewed vegetables into the broth with potatoes, salt, add spices and let it boil 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!

Soups are very useful for the human body. Therefore, they should regularly appear on our table. Modern chefs know many recipes for hearty and rich first courses. After reading today's post, you will learn how canned corn soups are prepared.

Chicken and rice option

According to this recipe, you can cook a light and nutritious dinner for the whole family relatively quickly. This delicious first course is equally well suited for both adult and children's menus. It can also be classified as low-calorie and introduced into the diet of those who follow their figure. Like many other soups, this option is prepared from inexpensive, affordable products that you can buy at any store. To feed your family deliciously, you will need:

• A couple of small chicken thighs.
• 140 grams of canned corn.
• 3 potato tubers.
• 2 medium carrots
• A couple of stalks of celery.
• A small leek.
• Sweet bell pepper.
• Tablespoon of rice.

So that the chicken soup cooked by you with canned corn does not turn out fresh and tasteless, the above set of ingredients must be diversified with salt and fresh herbs.

Process description

At the initial stage, you should do the broth. To prepare it, put pre-washed chicken legs in a saucepan, pour them with cold water, send them to the stove, bring to a boil and cook over low heat. After about an hour, the meat is removed from the broth, carefully separated from the bones and cut into pieces. The liquid is filtered through clean gauze, brought to a boil and chopped potatoes are lowered into it.

After a quarter of an hour, fried vegetables (onions, carrots, bell peppers and celery) are added to the pan. After a couple of minutes, corn, chicken and washed rice are sent to the boiling broth. All this is boiled for about ten minutes and only after that the fire is turned off. Before serving, soup with canned corn, the recipe of which can be seen a little higher, is poured into plates and sprinkled with chopped herbs.

Variant with melted cheese

This very tasty first course is prepared very quickly and simply. It has a light creamy texture and a pleasant aroma. Like other soups with canned corn, it turns out to be incredibly nutritious and healthy. To cook such a dinner, double-check in advance whether your kitchen has all the necessary products. In this case, you will need:

• 400 gram can of corn.
• A couple of potato tubers.
• 250 grams of zucchini.
• Medium bulb.
• 100 grams of processed cheese.
• Small carrot.
• 40 grams of celery root.

As additional ingredients, ground pepper, table salt and fresh herbs are usually used.

step by step technology

To cook a delicious and fragrant soup with the addition of canned corn, you must first deal with vegetables. They are washed, peeled and crushed. Zucchini and potatoes are cut into medium cubes, carrots and celery are grated.

Put a tablespoon of butter and vegetable oils into a thick-bottomed pan, heat them up, send chopped onions to them and lightly fry them. When it acquires a golden hue, add carrots and celery to it, mix and continue cooking. After a couple of minutes, potatoes are laid out in a saucepan and a liter of drinking water is poured. All this is brought to a boil and the fire is reduced. After about five minutes, chopped zucchini and canned corn are placed in the future soup along with the liquid from the jar.

After a quarter of an hour, pepper, salt and grated processed cheese are added to the pan. All mix well, remove from heat and grind in a blender until a creamy consistency is obtained. Before serving, the soup is warmed up, poured into bowls and decorated with herbs.

Option with tomatoes

Soup with canned corn, the recipe of which can be viewed below, is not only incredibly tasty, but also very colorful. To prepare it, you need a certain set of ingredients. Your refrigerator should contain:

• 300 grams of meat.
• A couple of potatoes.
• Bank of corn.
• 200 grams of tomatoes in their own juice.
• Medium carrot.
• Large bulb.
• 100 grams of beans.

In addition, stock up on table salt, pepper and any vegetable oil in advance.

Action algorithm

First of all, you need to cook the meat broth. When it is completely ready, chopped potatoes, salt, fried onions and carrots are lowered into it. Then they send tomatoes in their own juice, frozen beans and canned corn.

All this is boiled over low heat until the potatoes are soft. As a rule, this takes about twenty minutes. Like other soups with canned corn, before serving it is poured into plates and sprinkled with chopped herbs.

Soup with corn is a popular dish in many countries of the world. Especially, this soup fell in love with the inhabitants of the Mediterranean and burning Mexico. Warming soup with corn perfectly diversifies the daily menu, warms on cold days and saturates the body well. Corn is a cereal that is very easily absorbed by the body, so these soups are very light and do not create a load on the stomach.

Corn is rich in vegetable protein, antioxidants and vitamins. Such a component in the daily diet will significantly increase the level of magnesium in the blood and saturate with protein. Soup with corn can be enriched with various vegetables, various types of fish, seafood, bacon and meat. Cream and tomato juice will help diversify the taste of the soup.

In the preparation of soup, you can use both fresh and canned corn, and with each type, the dish will acquire a completely different taste and new flavors.

When preparing soup from fresh corn, you should boil it in advance or bake it in the oven.

Greens and a variety of spices, spices and herbs will perfectly set off the taste of corn. Also, corn can be combined with various legumes - beans, beans, chickpeas or lentils.

How to cook soup with corn - 15 varieties

This soup not only perfectly complements the meal, but also saturates, warms and undoubtedly enchants with its taste and pleasant aroma!

Ingredients:

• Canned corn - 350 g
• Chicken broth - 1.5 l.
• Soy sauce - 2 tbsp
• Carrots - 2 pcs.
• Ginger - 2 tbsp
• Eggs - 2 pcs.
• Boiled chicken legs - 3 pcs.

Cooking:

Whisk the eggs with a fork.

Finely chop the ginger

Saute ginger and carrot cubes in a saucepan. Pour in broth, add sauce and corn. Then pour in the egg mixture.

Serve with minced chicken and parsley.

Light and very fragrant soup for a hearty lunch.

Ingredients:

• Chicken breast - 1 pc.
• Marjoram - to taste
• Pearl barley - 100 g
• Canned corn - 100 g
• Carrots 2 pcs.
• Sweet pepper 1 pc.
• Onion 1 pc.
• Parsley - to taste
• Vegetable oil 2 tbsp.

Cooking:

Prepare chicken broth.

Add barley to the prepared broth.

After 20 minutes, add browned carrots, pepper strips and onions.

At the end of cooking, add corn and spices. Bring the soup to taste and serve with parsley.

Delicate and velvety corn soup is perfect for a hearty lunch or as a solemn first course.

Ingredients:

• Italian herbs - 1 tsp
• Chopped celery - 250 g
• Salt - 2 tsp
• Corn cobs - 12 pcs.
• Olive oil - 2 tbsp
• Broth - 500 ml.
• Chopped carrots - 250 g
• Water - 750 ml.
• Chopped yellow pepper - 250 g
• Chopped onion - 250 g
• Ground pepper - 1 tsp
• Cream -100 ml.
• Chopped garlic - 2 tsp

Cooking:

Boil the corn first, then cut off the kernels and discard the cobs.

Saute vegetables with spices until soft.

Pour in broth, water and bring to a boil.

After 45 minutes add corn. Cool and puree with cream 2/3 of the soup. Combine with unpurified part.

Add seasonings and bring the dish to a boil. Serve with chopped parsley.

Light and rich in flavor crab soup will appeal to all lovers of seafood and fish soup.

Ingredients:

• Sesame oil - 1 tsp
• Corn cobs - 1 pc.
• Vegetable oil - 2 tbsp.
• Green onions - 4 pcs.
• Chicken broth - 300 ml.
• Garlic - 2 cloves
• White crab meat - 50 g

Cooking:

Fry the cob, and then cut off all the grains from it.

Saute chopped garlic and onion in oil.

Add corn and pour over broth.

Add crab meat and boil for about 10 minutes.

Fresh or frozen crab meat can be substituted with marinated crab claws or shrimp.

Serve hot, drizzled with sesame oil.

Hearty and very nutritious soup for a full everyday lunch.

Ingredients:

• Water - 2 liters.
• Potato - 350 g
• Corn - 1 can
• Greens - a couple of branches
• Chicken fillet - 250 g
• Rice - 80 g
• Salt - 1/2 tsp

Cooking:

Cut the chicken fillet and add to boiling water. After 10 minutes, add the potato pieces.

Boil rice until tender.

When potatoes are soft, add corn and rice.

Serve soup with chopped parsley.

Very tender, velvety and tasty pumpkin soup will be a good addition to any table.

Ingredients:

• Butter - 25 g
• Bay leaf - 3 pcs.
• Milk - 275 ml.
• Pumpkin - 700 g
• Vegetable broth - 725 ml.
• Canned corn - 570 g
• Onion - 1 pc.

Cooking:

Melt the butter and sauté the onion pieces. Add chopped pumpkin and corn to the onion.

It is best to choose porridge varieties of pumpkin - this type is more juicy and sweet.

Boil the broth with milk, then add the fried vegetables.

Bring to a boil and then puree the soup.

Serve the finished soup with a toasted baguette.

A very hearty protein soup with chicken and beans is a good option for a nutritious dinner.

Ingredients:

• Chicken legs - 4 pcs.
• Chile - to taste
• Canned tomatoes - 800 g
• Frozen corn - 1.5 cups
• Barley - 250 g
• Zira - to taste
• Canned beans - 400 g
• Onion - 1 pc.

Cooking:

Soak the cereal for 6 hours in water.

Finely chop the onion. Sauté in a saucepan with olive oil.

Add spices to the onion - zira and chili.

Then, add barley and ham to the pan to the onion. Pour 1.5 liters of water.

Bring to a boil and add tomatoes.

When the cereal is ready, remove the hams and disassemble into pieces.

Add the beans, stripped chicken and corn to the soup.

Sprinkle with green onions and serve.

A nice refreshing soup perfect for a summer dinner or lunch.

Ingredients:

• Parsley - 3 tablespoons
• Chile - 3 pcs.
• Fresh corn - 4 pcs.
• Garlic - 1 clove
• Nutmeg - pinch
• Chicken egg - 3 pcs.
• Tarragon leaves - 1 tbsp
• Sour cream - 1 can
• Chicken broth - 1 l.
• Basil leaves - 4 pcs.
• Onion - 1 pc.

Cooking:

Boil the broth and add the cut corn kernels.

Mash the boiled eggs with a fork.

Roast the chili and remove the skin.

Saute the garlic along with the onion, tarragon and basil.

Blend corn with broth, garlic, onion and herbs in a blender.

Bring the dish to a boil, add eggs, sour cream and spices.

Refrigerate and serve.

Hearty and very fragrant soup to your table!

Ingredients:

• Celery stalk - 2 pcs.
• Onion - 1 pc.
• Dill - bunch
• Corn - jar
• Potatoes - 2 pcs.
• Water - 200 ml.
• Cream - 300 ml.

Cooking:

Dice the onion.

Cut potatoes into cubes.

Cut celery.

Chop dill.

Fry the onion with celery and potatoes.

Add corn and pour cream over the dish.

Bring to taste and add dill.

A very spicy soup with sherry will please all lovers of gourmet dishes!

Ingredients:

• Sherry - 2 tablespoons
• Wheat flour - 50 g
• Paprika - 1/2 tsp
• Butter - 4 tbsp.
• Chicken broth - 750 ml.
• Canned corn - 220 g
• Chicken - 1 pc.
• Milk - 1 glass
• Onion - 120 g

Cooking:

Boil the chicken and then cut into pieces.

Saute flour and onion in butter.

Add flour to the broth along with corn and sherry. Pour in milk.

Sherry can be easily replaced with strong white wine.

Season with paprika and serve!

Cream soup "Sea"

Delicate soup with seafood and corn is perfect for the solemn serving of first courses.

Ingredients:

• Butter - 35 g
• Shrimps - 200 g
• Corn - jar
• Flour - 50 g
• Mussels - 200 g
• Cream - 500 ml
• Nutmeg - to taste

Cooking:

Puree corn. Pour in two cups of water and bring to a boil.

Heat cream separately.

Fry the flour in butter, then pour over the warmed cream and season with nuts.

Together with cream, flour and butter will create the famous bechamel sauce.

Bring the sauce to a thick texture.

Pour the bechamel into the corn mixture. Bring to a boil and strain the soup after 10 minutes.

Return dish to heat and add seafood.

Bring to readiness.

Unusual delicious soup with Indian motives is perfect for any celebration.

Ingredients:

• Corn - 1 can
• Onion - 1 pc.
• Curry - 1 tbsp
• Carrot - 1 pc.
• Popcorn - to taste
• Garlic - 2 cloves
• Fresh ginger - 20 g
• Water - 400 ml.
• Spices - to taste
• Potato - 1 pc.

Cooking:

Finely chop the carrots, ginger, onion and garlic. Fry together with curry in a large saucepan.

Pour water over vegetables and add chopped potatoes.

Then add corn, bring to a boil and puree the soup.

Serve the dish to the table, sprinkled with popcorn.

Vitamin vegetarian soup for a diet dinner or lunch.

Ingredients:

• Peas - 4. tbsp.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Milk - 400 ml.
• Garlic - 2 cloves
• Flour - 1 tbsp
• Celery - 1 stalk
• Onion - 50 g
• Corn - 300 g
• Olive oil - 2 tbsp.

Cooking:

Finely chop the onion, celery, potatoes, carrots and garlic.

Fry all the vegetables in butter, except potatoes. Then add flour to vegetables and mix well. Pour in milk and bring to a boil.

Add potatoes and cook for about 8 minutes. Bring the dish to taste.

Add peas and corn.

Unusual spicy Cuban soup is perfect for a hearty dinner or a hearty snack.

Ingredients:

• Onion - 1 pc.
• Croutons - 200 g
• Flour 2 tbsp
• Fresh corn - 3 pcs.
• Nutmeg - to taste
• Green onions - to taste
• Milk - 400 ml.
• Butter - 30 g

Cooking:

Boil the corn and beat in a blender with milk.

Fry the onion in butter along with flour.

Pour the corn-milk mixture into a saucepan, add the onion, nutmeg and salt.

Boil. Serve with crackers and chopped green onions.

Spicy and spicy Mexican soup - the taste of summer on your table!

Ingredients:

• Sweet paprika - 1 tsp
• Chicken mince - 400 g
• Water - 400 ml.
• Stewed tomatoes - to taste
• Hot paprika - 1 tsp
• Basil 1 tsp
• Oregano - 1 tsp
• Onion - 2 pcs.
• Corn - 1 can
• Salt - 1/2 tsp
• Beans - 1 bank
• Pepper - 2 pcs.

Cooking:

Chop up the beam. Dice the pepper.

Pour the tomato mass into the pan, add the beans and corn. Add water and bring to a boil.

Fry minced meat with spices and onions and peppers.

Pour the meat mixture into the soup.

Season to taste, add water as needed and bring to a boil.

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:

1. 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.
2. 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.
3. In a heated frying pan, melt the butter and pass the finely chopped onion, add the bell pepper and celery stalks, chopped into strips or cubes, fry over medium heat for 5-10 minutes.
4. Put the corn in a pot with potatoes, boil for 10-15 minutes.
5. 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:

1. Rinse the corn grits, pour into boiling water and cook for 1 hour over low heat.
2. Put peeled and diced potatoes, half an onion and carrots to the finished cereal. Boil 30 minutes.
3. 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.
4. 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.
5. 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.