Corn is not inconsequential, has low soil quality, so many farmers grow it instead of wheat or rye. The solution is rational, as the product is in demand in cooking. Cornmeal can be used to bake cakes, cook porridge, corn kernels are a good complement to side dishes and salads. You can cook them and the first dishes. Corn cream soup has a truly unique taste, delicate, slightly sweet, but not without some piquancy. Corn goes well with seafood, poultry meat, which will be an excellent addition to the dish, will give it additional flavor notes, make it even more satisfying and useful.
Cooking Features
Corn can be made into a soup that has a soft and thick texture, delicate sweet taste. However, not knowing how to cook this dish, you can make irreparable mistakes, because of which it will get a bitter taste or will not be usable at all.
- Corn cannot be salted during cooking; salt can only be added at the very last stage of cooking when the corn kernels are already turned into puree. Otherwise, the grains will instantly harden, you will never be able to finish them until soft.
- To get a soft consistency soup without a bitter aftertaste, boiled corn must be rubbed through a sieve to get rid of the shells. The exception is canned corn, which can be crushed with a blender.
- If the soup did not seem thick enough, you can add flour fried in butter. This will not only make the consistency of the dish more dense, but also give it a savory flavor, allowing you to balance the sweet taste of corn.
- Corn soup will seem less sweet if cooked in meat or chicken broth. It is not forbidden to add spicy seasonings to the dish, for example chili pepper
- It is customary to add milk or cream to the corn soup, which makes the taste of the dish softer and more balanced.
Before serving, you can put a piece of butter or a spoonful of sour cream in corn soup.
Corn soup made from fresh corn
Composition:
- corn (separated from fresh corn 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;
- black ground pepper - a pinch;
- nutmeg - a pinch;
- bay leaf - 2 pcs .;
- salt - to taste.
Method of preparation:
- Wash the corn cobs, pat dry with a towel, remove the leaves. Using a large, sharp knife, cut off the corn grains, put them in a saucepan. To obtain the number of grains specified in the recipe, you will need 2-3 cobs, depending on their size.
- Fill the corn with water, put it on the stove. When water boils, add laurel leaves. Boil until the corn grains are completely soft.
- While the corn is boiling, peel the onions, cut into small cubes.
- Flip the cooked corn into a colander, pour the broth into a separate container. Throw laurel leaves.
- In a clean saucepan, melt the butter, put the onion in it, fry until soft.
- Add sifted flour, mix immediately.
- Pour corn broth into the pan in a thin stream, whipping whisk the contents of the pan at the same time. This is necessary so as not to form lumps.
- Add corn kernels, simmer for 10 minutes.
- Wipe the resulting thick mass through a sieve, return to the pan.
- Pour in the milk and return the pan to the fire.
- When the soup starts to boil, add nutmeg and pepper to it, salt it to taste. Cook, stirring for 2-3 minutes and remove from heat.
Thick corn soup with delicate creamy notes and sweet taste is enjoyed by children. Even if they often refuse to first course, this unusual soup is eaten with pleasure.
Corn chicken soup with potatoes
Composition:
- canned corn - 0, 35 kg (2 banks);
- 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.
Method of preparation:
- Peel the potatoes, cut into cubes of medium size.
- Open the cans, drain the liquid from them.
- Boil chicken broth, strain. Remove chicken from broth, cool. Separate the meat from the bones, cut into small pieces.
- Pour off the amount of broth needed to make the soup.
- Pour oil on the bottom of the pan. Put the pot on the fire.
- After 2-3 minutes, put onions in the heated oil, fry it until golden brown.
- Pour in the broth, wait until it boils, put potatoes in it, add corn.
- Boil until the potatoes are tender.
- Pour the contents of the pan into the bowl of the blender and turn into a homogeneous mass. Return it to the pan.
- Add salt, spices and cream. Put on the fire.
- As soon as the soup begins to boil, remove the pan from the heat.
- Add the chicken pieces, let the soup stand 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 crackers, choose those that have the most neutral taste. Suitable croutons with the aroma of greenery, cheese.
Corn soup with shrimp
Composition:
- 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 shrimps (peeled) - 0, 3 kg.
Method of preparation:
- Fill the corn with water, put it on the stove, bring to a boil and cook for 15 minutes. Break the resulting mass with a blender.
- In a skillet, melt the butter, fry the flour in it.
- Pour in slightly warmed milk, whipping the contents of the pan with a whisk. Cook for 2-3 minutes.
- Pour the resulting liquid into the pan with the corn. Stir, put on fire.
- Boil the soup, stirring until it starts to boil.
- Add shrimp, spices, and salt. Continue to cook the soup, without stopping stirring it, 5-15 minutes, depending on the size of the shrimp.
This exquisite soup will appeal to even the most picky gourmets. If desired, shrimp before adding to the soup can be fried in olive oil. Then they need to cook less. For the soup, cooked according to this recipe, wheat croutons or crackers with shrimp flavor should be offered.
Corn soup with pumpkin
Composition:
- 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.
Method of preparation:
- Peel the dried pumpkin seeds, warm slightly in a dry frying pan.
- Finely chop the garlic with a knife.
- Separate the corn kernels from the boiled cobs.
- Pumpkin pulp cut into cubes about a centimeter.
- Free onion from the husk, fry in olive oil until soft, mix with garlic.
- Pour the pumpkin with water, put it to boil.
- When the pumpkin is soft, add corn and onions to it, cook for 10 minutes.
- Beat the food with a blender. Bring to a boil.
- Add salt, spices. Stir. Cook another 1-2 minutes, remove from heat.
Spread the soup on plates, add a little pumpkin seed to it. Feed chips separately. In plates with soup, prepared according to this recipe, you can add pieces of cream cheese or tofu.
Corn soup is a delicious dish. Despite the fact that most recipes for its preparation does not require the use of expensive ingredients, its taste will not leave indifferent even very demanding people. Like the soup, not only adults, but also children.
