Soups with corn. A selection of delicious corn soup recipes

The recipe for this soup immediately intrigued me, because it is prepared without a single drop of water. I cooked it for testing - and now I cook it all the time, but only for my beloved. My family does not like this soup, but I just adore it. There is something exotic in it, perhaps Mexican. It looks beautiful and very appetizing, the taste is magical. And it cooks fast!

Ingredients (for 2-3 servings):

Tomato juice - 0.5 liters,

Canned corn - 0.5 cans,

Onion - 0.5 pcs.,

Garlic - 1 clove,

Red pepper, black pepper, paprika, salt - to taste,

Bulgarian red pepper - 0.5 pcs.,

Vegetable oil,

A simple set of ingredients.

Finely chop the onion. Pour a few tablespoons of vegetable oil into a small saucepan, add the onion and, stirring, lightly fry it. Then add finely chopped garlic and bell pepper(fresh or frozen). You can use ham instead of bell pepper.

Sauté the vegetables, stirring constantly, right in the saucepan, pour over the tomato juice without seeds and peel. I use canned juice own cooking.

Bring the soup to a boil, add red pepper to taste, ground paprika, black pepper, salt. Pour out half a can of corn along with the liquid. Boil 5 minutes!

Before serving, pour the soup into deep bowls and sprinkle with grated cheese. Better to use cheese hard varieties, it will immediately begin to melt. You can also sprinkle the soup with herbs and paprika. Delicious tomato soup is ready!

Lose weight in the kitchen. Part 1
Can the kitchen help you lose excess weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises making the kitchen less comfortable for relaxing. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.

on a note

Lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at the table.

on a note

Lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises serving meals in portions. During the study, it was found that people eat 19% less if they do not have bowls of food in front of them that can be added to the plate.

on a note

Lose weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises placing healthy foods in the most prominent places, so that they immediately catch the eye, whether you open the refrigerator, closet or pantry. If you simply transfer fruits and vegetables from the container to the most accessible shelf of the refrigerator, within a week their consumption will increase three times!

We suggest you cook American spicy tomato soup with corn. The soup is very tasty and fragrant. cooked in chicken broth with different vegetables- sweet and chili peppers, sweet and tomatoes. Lovely hearty vegetable soup. If you don't love spicy dishes, chili can be omitted. If hot pepper If you don't add it, the soup will be sweet. Replacing chicken broth with water, you get a low-calorie lean an option that will not lose in taste at all.

corn soup recipe

Ingredients (per pan 2-2.5 l):

Preparing tomato soup:

1 Boil the chicken broth. To do this, boil the chicken in salted and peppered water. Finely chop the onion and garlic. Sweet pepper, tomatoes and chili cut into medium-sized cubes. You can peel the skin off the tomatoes.

2 Fry onion and garlic in vegetable oil. Add prepared to fry Bell pepper, chili and tomatoes, as well as sweet corn. Mix everything and simmer for 7 minutes under the lid.

3 Transfer the vegetables to a saucepan, pour over the chicken broth and simmer for 15 minutes. At the end, taste it. If necessary, add salt. Before serving, add ketchup and cilantro to cowboy soup.

1 Ketchup is more useful to prepare yourself. There are many recipes for making ketchup at home.

2 Instead of cilantro, parsley is also suitable.

Tomato cream soup with corn turns out to be a little sweet due to corn. But this is precisely its charm and unusualness. I prefer to pre-bake tomatoes in the oven - it turns out tastier, but if time is running out, then you can stew in a pan.
Tomato Soup Ingredients:
- 6-7 tomatoes,
- 4 cloves of garlic,
- 4 tablespoons canned corn,
- 1 tbsp olive oil,
- oregano,
- salt.

Recipe with photo step by step:

We cut the tomatoes in half, put them on a baking sheet, sprinkle with salt and oregano (this seasoning does not happen much, so sprinkle generously). We send it to the oven at 180-190 degrees for 20 minutes.




If you decide to bake tomatoes, then it will not be superfluous to send unpeeled garlic into the oven as well, cutting it in half across. In the original recipe, fresh crushed garlic should be fried in oil before adding the tomatoes.




It is easy to remove the skin from ready-made tomatoes, put in a blender and beat in puree with baked garlic. It is easy to remove it from the husk by simply pressing with your fingers. If the tomatoes are not juicy enough, add water or vegetable broth.




Then to tomato puree lay out the corn. I indicated the amount of 4 tablespoons, but this is a matter of taste. It's better to put a smaller amount first and try. You may find it too sweet, which is unusual for a first course.






Despite the fact that I always try to keep calories to a minimum, I still added olive oil in soup for good. There is a lot of vitamin A in tomatoes, and fats are necessary for its absorption, otherwise all the benefits will “fly by”.




Serve the soup hot, garnished with corn, herbs or sour cream.
Bon appetit!

From corn all of us cooking a lot of salads, pastries, main courses and casseroles, but that's not all that can be prepared from delicious juicy corn. You can make many delicious soups with corn..

Everyone loves corn and knows how useful it is for our body. If your children, for example, do not like to eat hot soup, cook them tasty soup With their beloved corn and they will eat it with great pleasure. Such soups will successfully add variety to your first courses, you will be able to pamper your loved ones with delicious and healthy hot soups that they have never tried before. Must try corn soups according to our recipes Believe me, you will fall in love with them!

1. Chicken soup with corn
2. Cheese soup with corn
3. Corn soup with bacon
4. Corn soup "Chinese"

Tomato soup with corn and red beans

Tomato soup with corn and red beans

This soup will wonderful breakfast for the whole family. Hot soup with corn and beans will charge your body for the whole day with a lot of energy and saturate useful elements. It has a lot of legumes, in addition to beans, it has peas, which means that this soup will give your body a lot of protein.

Such a dish will be incredibly useful for children, because it contains a lot of vitamins and other useful components for the full growth of a young organism.

To make Corn and Bean Soup, you will need:

• Canned red beans - 1 jar (350 g);
• Canned peas - 1 jar (350 g);
• Tomato juice - 800 ml;
• Onion - 50 g;
• Ketchup - 2 tablespoons;
• Bacon - 100 g;
• Bay leaf - 2 pieces;
• cilantro - 2 branches;
• Salt - to taste;
• Ground pepper - to taste;
• Dill - 2 sprigs.

Let's start cooking:

1. For cooking, take a stainless steel saucepan.
2. Peel and chop the onion as you like, it doesn't matter.
3. You need smoked bacon, cut it into a small cube.
4. Now put a pan on the stove and let it heat up properly, when it gets hot, pour the bacon into it, let it start to melt.
5. As soon as part of the fat comes out of the bacon, pour the chopped onion to it, fry the onion and bacon until light golden color Luke.
6. As soon as the onion and bacon are fried, pour over them all tomato juice and add ketchup.
7. Let the tomato juice boil, pour all the corn into the pan along with the juice.
8. Then pour the beans in the same way with the juice.
9. Drain the yushka from the peas and pour it into the soup in the same way.
10. Let the soup simmer for 5 minutes.
11. When it boils for 5 minutes, add Bay leaf, salt and pepper the soup to your liking. Boil for 5 more minutes.
12. Next, finely chop the cilantro and dill. Add the greens to the soup a minute before it's done.

If you are not a fan of cilantro, then you can not add it, replace it with your favorite spicy greens.

Corn and bean soup with tomatoes is ready! Bon appetit!

Chicken soup with corn

Chicken soup with corn

This soup is very light and tasty. Great for those who, for whatever reason, are on a diet. It can also be prepared even for small children. This soup is useful for everyone who monitors their health, it is rich in vitamins and protein.

Cook it for breakfast or lunch as a first course, you can also cook it as the only dish, thanks to the chicken it turns out to be nutritious enough to eat it for lunch.

To make chicken corn soup you will need:

• Chicken - 400 g;
• Potatoes - 200 g;
• Carrots - 100 g;
• Onion - to taste;
• Greens - to taste;
• Refined vegetable oil - for frying.

Let's start cooking:

1. For cooking, take a pot with a volume of about 2.5 liters.
2. Put the chicken pieces in the pan, you can take any part except the backs, because they are very fatty, it is better to take the legs. You can fillet, but it is dry and does not give a rich broth, I always take the legs. Put the pan on the stove, let the water boil with the chicken for the broth.
3. While the chicken is cooking, prepare the vegetables.
4. Peel the potatoes, cut them into small cubes.
5. Peel the carrots, cut into strips, you can also cut into cubes, but just do not rub it.
6. Peel the onion, cut it however you like, it doesn't matter.
7. While the chicken is cooking, remove the foam from the broth, otherwise it will be cloudy. Once the chicken is ready, remove it from the broth and let it cool.
8. Pour the potatoes into the broth.
9. Fry the onions and carrots for a little a small amount vegetable oil.
10. As soon as the roast is ready, immediately pour it into the soup.
11. In the meantime, your chicken will have cooled down a bit, take the meat off the bone, tear it into small pieces, send this meat to the soup.
12. As soon as the potatoes are ready, pour the corn into the soup along with the yushka. Let them simmer together for another 5 minutes. Salt the soup to your liking.
13. Finely chop all greens. Add it to the soup a minute before it's done.
14. Remove the soup from the stove and pour it into bowls.

Chicken soup ready with corn! Bon appetit!

Chowder soup with corn and hunting sausages

Chowder soup with corn and hunting sausages

This soup is just incredibly rich. creamy taste And bright aroma. The corn makes it more tender. Hunting sausages make the broth very rich and fragrant. Soup is great for lunch, because it is very nutritious and will satisfy everyone.

Cream makes this soup very tender, it emphasizes the taste of each ingredient and thanks to them it acquires a pleasant creamy taste. The corn that goes into every spoonful gives it a spice.

To make chowder soup you will need:

• Corn - 1 can;
• Hunting sausages - 400 g;
• Potatoes - 300 g;
• Onion - 100 g;
• Meat broth - 400 ml;
• Fatty cream - 200 ml;
• Refined vegetable oil - 2 tablespoons;
• Bay leaf - 1 piece;
• Dill - 4 sprigs;
• Parsley - 3 branches;
• Salt - to taste.

Let's start cooking:

1. For the soup, you will need pre-cooked meat broth.
2. Take a stainless steel pan.
3. Peel the onion and chop coarsely.
4. Pour the oil into the pan, put it on the stove, when it warms up, pour the onion and fry it until light golden brown.
5. Once you've sautéed the onion, pour in the broth.
6. Let it boil.
7. While the broth boils, peel the potatoes, cut them into small cubes and pour into the broth. While the potatoes are cooking, prepare the other ingredients.
8. Sausages must be cut into rings, cut them not thinly, about 0.5 cm thick.
9. Once the potatoes are ready, add the sausages.
10. Drain the yushka from the corn and add to the soup along with the sausages.
11. Pour all the cream into the soup.
12. Salt and pepper the soup to your liking and add the bay leaf.
13. Boil everything together for 5-7 minutes.
14. Finely chop all the greens, add the greens to the soup 1 minute before the readiness.

Your delicious creamy soup completely ready! Eat for health!

Soup with corn and crab sticks

Soup with corn and crab sticks

Corn and crab sticks can be combined not only festive salad. With these two ingredients, it is quite possible to prepare a hot dish.

Your children will definitely like this soup, because they are very fond of both corn and crab sticks.

The egg white in the composition makes the soup a little thicker. Its taste is very rich and bright. Light fragrance seafood makes it very tasty.

To make Crab Sticks and Corn Soup, you will need:

• Corn - 1 jar;
• Crab sticks - 250 g;
• Cream - 2 tablespoons;
• Chicken broth - 2 liters;
• Egg white - from 2 eggs;
• Salt - to taste;
• Ground pepper - to taste;
• Dill - 3 sprigs;
• Corn flour - 2 tablespoons.

Let's start cooking:

This soup is incredibly easy to make.

1. You will need ready-made chicken broth.
2. Pour the broth into a saucepan, put it to a boil.
3. While it boils, prepare the rest of the ingredients.
4. Peel the crab sticks from the packaging, cut the sticks into half rings.
5. Drain the corn from the corn, grind the corn with a blender or other method available to you, it should become small, but not turn into a paste.
6. Pour the cream into a separate bowl.
7. Take 2 eggs, separate the whites from the yolk, pour the whites into the cream, and you don’t need the yolks, you can use them elsewhere. Mix the protein with cream with a fork.
8. Add corn flour to the cream with protein, mix everything until smooth.
9. When the broth has already boiled, pour crab sticks and chopped corn into it.
10. Salt and pepper the soup to your liking.
11. Let it simmer all together for 5 minutes.
12. Gradually stir in the mixture of cream, protein and cornmeal. Let the soup boil again. Let the soup simmer for another 10 minutes.
13. Take the soup off the stove.

Your crab corn soup is ready!

Cheese soup with corn

Cheese soup with corn

My family loves this soup, it is very tender and thick. Creamy processed cheese makes it just the height of perfection, giving richness. tender sweet corn adds spice. Chicken meat makes it nutritious enough to be consumed without a second course. This is our favorite breakfast and often even dinner.

For cooking cheese soup with corn you will need:

• Corn - 1 can;
• Canned green peas - 1 jar (350 g);
• Processed cream cheese - 300 g;
• Chicken meat - 300 g;
• Turmeric - a pinch;
• Sweet ground paprika - to taste;
• Salt - to taste.

Let's start cooking:

1. You will need a 2.5 liter pot.
2. Pour 1 liter of water into it.
3. Chicken meat should be cut into small cubes. I use chicken fillet, it is easier to cut and does not add unnecessary fat to the soup.
4. Pour the meat into the water, put it on the stove, let it boil. As you boil, remove the foam, rags of foam in the soup are not needed. Boil chicken meat until done. Don't add salt just yet.
5. Pour the corn into the soup along with the juice.
6. Drain the juice from the peas, add it to the soup.
7. Now take the cheese and rub it on coarse grater straight into the soup. Let everything boil for 10 minutes.
8. After the cheese dissolves in water, taste for salt and then add salt to your liking. (Do not salt before, there is salt in curds and in everyone in different ways, and if you salt earlier, you may end up with too much salt.
9. After the salt, add a small pinch of turmeric, it will give a very pleasant yellow soup.
10. Add sweet ground paprika to taste, you can add spicy paprika if you like it spicy and small children will not eat the soup.
11. Remove the soup from the stove, let it stand in the pan for 15 minutes, so it will become more saturated.

Cheese soup with corn is ready! Enjoy your meal!

Chicken soup with corn and smoked chicken

Chicken soup with corn and smoked chicken

For those who love corn soups, it will bring freshness and variety to your menu. Smoked chicken gives a very rich broth and bright taste.

This soup can be cooked on a campfire during outdoor recreation, if you add the taste of fire smoke, it will become more aromatic and tastier. For lovers of soups with smoked meats, they will like it very much and will become a frequent "guest" in your kitchen.

To make Corn and Smoked Chicken Soup, you will need:

• Canned corn - 1 jar;
• Smoked chicken - 300 g;
• Onion - 50 g;
• Garlic - 2 cloves;
• Chicken broth - 500 ml;
• Salt - to taste;
• Ground pepper - to taste;
• Parsley - to taste;
• Vegetable oil - 1 tablespoon;
• Butter - 20 g.

Let's start cooking:

1. For cooking, take a pan with a thick bottom. I cook a cauldron, it works best in it.
2. Pour into a saucepan vegetable oil and put butter. Put on the stove to heat up.
3. While the oil is heating, peel and chop the onion, chop as you like, then fry until golden brown.
4. cut the chicken in small pieces and add to the onion.
5. Grind the corn in a blender until pureed. Add to the pot as well. Simmer everything together for 10 minutes.
6. Then pour in the broth. You can also just water, but with broth it’s just that the taste is richer, if we cook in nature, then naturally we do without broth, it also turns out very tasty.
7. Salt and pepper the soup to your liking. I always use a ground pepper mixture, it gives a richer flavor and aroma than just ground black pepper.
8. Peel the garlic and put it through a garlic press or chop it as finely as possible.
9. Finely chop the parsley as well.
10. Before removing the soup from the stove, send the garlic and parsley into it.
11. Remove the pot from the heat, cover with a lid and let it steep for 15 minutes.

Fragrant soup with corn and smoked chicken is ready! Bon appetit!

Corn soup with bacon

Corn soup with bacon

This soup with bacon is very fond of men. It turns out quite fatty and very nutritious. smoked bacon gives a very thick and rich broth, and corn makes it slightly sweeter and more tender.

Corn kernels are soaked in the aroma of bacon and saturated with broth, which makes them more delicious. This soup is great for cooking outdoors.

To make Bacon Corn Soup you will need:

• Frozen or canned corn - 500 g;
• Smoked bacon - 150-200 g;
• Bouillon cubes bacon - 2 pieces;
• Water - 1 liter;
• Salt - to taste;
• Greens - to taste.

Let's start cooking:

1. For cooking, you need a saucepan with a thick bottom. I always use a cauldron, it is perfect for this purpose.
2. Cut the bacon into small pieces.
3. Put the pot on fire. Let it heat up, when it's hot, throw in all the bacon and let it render a little and start frying. Let it take on a slight golden color.
4. Once the bacon is fried, pour water into the pan. Let it boil and pour the corn into the broth. In summer, you can use fresh, cutting the grains from the cobs. In winter, purchase frozen or canned, it will be necessary to drain the juice from canned, it is not needed in the soup.
5. Add bacon cubes to the soup, taste the soup for salt after dissolving them and add if necessary.
6. Let the soup simmer until the corn is tender. Canned corn is naturally ready, so it will need to be boiled for 10 minutes, no more.
7. Before removing the soup from the stove, add finely chopped greens to it. Greens take any and in any quantity to your taste.
8. Remove the soup from the stove, cover with a lid and let it brew for 10-15 minutes.

The soup is ready! Bon appetit!

Corn soup with celery and cream

Corn soup with celery and cream

Very simple, but very tasty soup will become easy perfect breakfast. The cream in the broth makes it simply fabulously tender, the taste is very soft and at the same time rich.

This soup can be prepared for children, they eat it with great pleasure until the last spoonful. If your child does not like to eat healthy foods and hot dishes, this soup is exactly what you need.

To make soup you will need:

• Canned corn - 400-500 g;
• Celery - 1 stalk;
• Onion - to taste;
• Garlic - 1 clove;
• Water - 800-900 ml;
• Potatoes -250-300 g;
• Fatty cream - 200 ml;
• Butter - 50 g;
• Salt - to taste;
• Greens - to taste.

Let's start cooking:

1. Use a stainless steel pot for cooking.
2. Peel and cut the onion as usual for frying.
3. Cut the celery the same size as the onion.
4. Put the pan on the stove, put in it butter. When it's hot, throw in the chopped onion and celery. Fry them together for 6 minutes.
5. Peel the garlic, chop it as small as possible, add it to the already fried onion and celery and fry it with them for 1 minute.
6. Then pour water into the pan, you can use the broth if you have, but this is not necessary.
7. Let the water boil.
8. While the water is boiling, peel the potatoes, cut them into small cubes and pour into boiling water.
9. Salt the soup to your liking.
10. When the potatoes are already soft, pour all the corn into the soup before draining the juice from it.
11. Pour cream into soup.
12. Let everything simmer together for 10 minutes.
13. Remove ready soup from the plate.
14. Pour it into bowls.
15. Finely chop the greens and add it directly to the plate to your liking.

Bon appetit!

Milk soup with corn and smoked fish

Milk soup with corn and smoked fish

We used to eat smoked fish just like that or with potatoes, but you can cook with it and delicious soup. And it is prepared not only with delicious smoked fish but also with delicious juicy corn.

At first glance, all the products do not match at all. When I first heard this recipe, I thought that it would be impossible to eat it, but when I was treated to it, my opinion changed. Try to cook it, and you will also understand that all this is very tasty combined.

To make this soup you will need:

• Canned corn - 200 g;
• Smoked fish fillet - 250 g;
• Potatoes - 150 g;
• Smoked bacon - 50 g;
• Water - 500 ml;
• Milk - 400 ml;
• Onion - 50 g;
• Butter - 40 g;
• ground thyme - a quarter of a teaspoon;
• Sweet ground paprika - a quarter of a teaspoon.

Let's start cooking:

1. For cooking, immediately take a 2-liter saucepan, it will be convenient to cook in this one.
2. Pour all the water into the pan and put on fire, let it boil.
3. While the water is boiling, prepare the rest of the ingredients.
4. Cut the bacon very finely, pour it into the pan, fry it so that it releases all the fat.
5. Peel and chop the onion finely, pour it over the fried bacon, fry the onion until translucent, and let it begin to acquire a golden color just a little.
6. Peel potatoes, cut into small cubes.
7. When the water comes to a boil, add the potatoes and the fried onion and bacon.
8. Boil potatoes until soft.
9. While the potatoes are cooking, take care of the fish. It is necessary to remove the peel and bones from it, of course, if any. (Never take herring, it will still be nasty, trust me. Pink salmon or other dense fish is most ideal, mackerel can also be taken, but it is soft, but it tastes pretty good with it). Cut the fish into small pieces, they should be slightly larger than corn kernels.
10. As soon as it becomes soft potatoes, pour the fish into the soup.
11. Drain the yushka from the corn and add it to the soup as well. Let everything boil for 10 minutes.
12. Then add milk, salt to taste. (To speed up the process, after pouring out the fish, I put the milk to boil separately and add it to the soup already hot).
13. Add thyme and paprika, you can take spicy paprika if you want a spicy soup. Let everything boil and boil for another 5 minutes.
14. Remove the soup and let it rest for 10 minutes. Optionally, you can add greens already on the plate.

Unusual soup is ready! Enjoy your meal!

Corn soup "Chinese"

Corn soup "Chinese"

This soup is served in Chinese restaurants and there he is very popular. The soup is very appetizing, with a bright and rich taste.

Ginger makes it very spicy and unusual in taste, not familiar to us a bit. But the taste is very pleasant and you can't help but like it. I cook it when I want something unusual and very tasty.

To make Chinese Corn Soup, you will need:

• Canned corn - 450 g;
• Green onions - 1 bunch;
• Fresh ginger root - 5 g;
• Garlic - 1 clove;
• Egg - 2 pieces;
• Corn starch or potato starch - 1 tablespoon;
• Soy sauce - 1 tablespoon;
• Sesame oil - 1 tablespoon;
• Chicken broth - 1.5 liters.

Let's start cooking:

1. For cooking, take a pan of a suitable size.
2. Pour the broth into the pot. If not chicken broth you can safely replace it with 1.5 liters of water with 2 cubes of chicken broth, I do this very often, because there is not always time or desire to cook the broth separately.
3. Put the broth on the fire and let it boil.
4. As soon as the broth boils, pour all the canned corn, pour it out with the broth. Let it simmer for 10 minutes.
5. While the corn is boiling, you need to prepare the frying.
6. Pour into the pan Sesame oil, it is not cheap, so I replaced it with ordinary vegetable and practically did not feel the difference in taste.
7. Take an onion and chop the white part of the feathers, the green part is set aside for now.
8. Peel the garlic and finely chop.
9. Finely grate the ginger.
10. Saute onion, ginger and garlic in vegetable oil.
11. Add the fried onion and garlic to the soup. Let everything boil for 5 minutes.
12. Remove the soup from the heat and puree it with a blender until all the corn is crushed. In order not to waste too much time, you can grind the corn before sending it to the soup, but then the taste will be slightly different.
13. Return the soup to the stove.
14. While it boils, dissolve the starch in a small amount of water. Best of all, of course, corn is suitable, but if not, replace it with potato. Add soy sauce to the dissolved starch.
15. Separately break and beat the eggs in a bowl.
16. As soon as the soup boils again, pour the eggs into the soup in a stream. Let it boil for 2 minutes.
17. Next, carefully pour in the dissolved starch. Let the soup boil with it for 1 minute, during which time it will thicken.
18. Try the soup for salt, if it is not enough, add to your taste.
19. Take the soup off the stove.
20. Cut as small as possible green onion, pour it into the soup, choose the amount of onion yourself.

Spicy chinese soup ready! Bon appetit!

Corn soup with bell pepper, celery and croutons

Corn soup with bell pepper, celery and croutons

This soup is one of my favorites. It combines very delicious food with bright taste.

Bacon makes the soup broth very rich and nutritious. Corn gives a very pleasant sweetness and delicate taste. Bell pepper adds flavor to the soup summer vegetables giving him summer freshness. fragrant celery make it richer in flavor and aroma.

All products are perfectly combined and create one common unique composition of taste and aroma that will fill the whole house.

To make corn soup you will need:

• Canned corn - 500 g;
• Smoked bacon - 200 g;
• Bulgarian sweet pepper - 100 g;
• Carrots - 100 g;
• Celery stalk - 50 g;
• Onion - 50 g;
• fresh thyme - 1 sprig;
• Turmeric - a pinch;
• Potatoes - 200 g;
• Fatty cream - 0.5 cups;
• Bread - 150-200 g;
• Butter - 50 g;
• Water - 400 g.

Let's start cooking:

Prepare all foods immediately so that there are no hitches during cooking.

1. Cut the celery as small as possible.
2. Peel the onion, cut it in the same way as you always do for soup.
3. Peel the carrots, cut them into thin strips, you can also rub them on a coarse grater.
4. Cut the bacon into small cubes. It must be bought smoked, it will give a very rich taste.
5. Peel the potatoes, cut them small pieces or thin straw.
6. Peel the bell pepper from the seeds, cut it into small and thin strips.
7. Now that you have prepared everything, take a heavy-bottomed pot or cauldron.
8. Put the pan on the stove, when it heats up, pour all the bacon into it. Fry the bacon until it is rendered and fried.
9. Once the bacon is fried, drain the fat into a separate bowl and set it aside for now.
10. Send the butter to the bacon, as soon as it melts, send the onion and celery to the pan, fry them until the onion is transparent.
11. Then add bell peppers and carrots to the pan, simmer everything together for 10 minutes.
12. Then pour water into the pan and immediately fly out the corn from the corn.
13. Pour the potatoes into the pan, let it boil until tender.
14. As soon as the potatoes are ready, send all the corn to them. Let them cook together for another 5 minutes, no longer needed, the potatoes should not fall apart on the mash.
15. While the soup is boiling, take a pan, pour all the fat that you drained after frying the bacon into it, put the pan with fat on the stove to warm up.
16. While the fat is heating, take the bread and cut it into small cubes.
17. Then, on the lowest heat, slowly fry the bread until golden brown. During this time, it will turn into crackers. Thanks to the fat from the smoked bacon, they will be very fragrant.
18. Chop the thyme sprig as small as possible.
19. Now pour half of the soup and mash it with a blender in a puree. Add turmeric, chopped thyme and turmeric to the puree. Pour the resulting mass back into the pan.
20. Bring everything to a boil again, it should not boil, as soon as boiling begins, immediately remove it from the stove.
21. Taste the soup for salt, adding salt to your taste if necessary. You can also add seasonings to your liking if needed.
22. Cool the finished soup a little, to a temperature acceptable to you, but do not overdo it, it's still a soup, and it should be hot.
23. Pour the soup into bowls, it is better to choose deep ones so that it does not cool too quickly.
24. Add croutons to each plate. I usually put them on the table separately, each one adds it to his own taste, and they also quickly become limp and it’s better not to put a lot of crackers in the soup at once, throw in a few pieces.

Your soup is ready!

I hope you enjoy these soup recipes! Bon appetit!

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