How much does corn puree cost (average price for 1 ban.)?
Moscow and Moscow region
It is difficult to overestimate the importance of corn in baby food. This is probably why dishes based on it are invariably included in healthy diet child. However, the assortment of all kinds of dishes from directly depends on the specific age range of the younger generation. If, for example, a three-year-old kid is happy to eat sweet grains right from the cob, then for those who are just starting to get acquainted with this product, corn puree is considered an ideal option.
This is especially true for children who are prone to food allergies for whom mashed corn is an excellent first food. Undoubtedly, it should be given quite a bit, but the older you get small man, topics in large quantities he will be able to enjoy corn in any form.
The benefits of corn puree for a baby are very great due to the fact that it contains a lot of necessary for healthy body substances. In particular, it contains vitamins B and E along with carotene, iron and valuable fiber. Corn is considered to be healthy and useful product, the regular use of which favorably affects the state of the child's body.
If you consider yourself a supporter natural products and do not trust modern manufacturers, which is why you try not to buy ready-made products for baby food, for sure you have already tried to cook mashed corn yourself in order to pamper your baby wholesome food. If not, please note that making it is quite simple: the main thing is that fresh, high-quality raw materials are at hand.
Cooking fresh corn grains is recommended for a short time so that all the nutrients remain in the finished dish almost unchanged. Huge benefit for a baby, it is corn puree made from milk corn, that is, very young, the grains of which are not yet fully formed, and the cob is tiny in size. These are the so-called mini cobs, which can be cooked whole, and then crushed to a puree state. Unlike mature corn kernels, such a product does not provoke probable intestinal disorders.
In addition to the bright, sunny color of corn puree, a little later you can treat your baby and delicious porridge based . You can cook it both in water and in milk, flavoring the finished dish with a small amount of butter. However, the cooking process corn porridge takes a little longer than cooking mashed corn, and besides, when cooking, the grits must be constantly stirred, and then simmer without fire with the lid closed. This is related to the property corn grits swell for too long.
Calorie content of corn puree 328 kcal
Energy value of corn puree (Proportion of proteins, fats, carbohydrates - bzhu).
It is necessary to diversify your diet with various dishes in order, firstly, to get new feelings - this is required by our body, and secondly, different products contain different useful substances.
Thus, the more extensive your diet, the more your body is saturated with everything it needs.
In the article we will consider different types mashed corn soup recipes.
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Description of the dish
We will talk about the “queen of the fields” - corn, or rather, soup-puree based on it. As a rule, puree soup can be eaten by absolutely everyone, but it brings great benefits to those who have a "weak fire" of digestion.
Corn dishes, and puree soup is no exception, are characterized by low calorie content, in contrast to the fact that they are quite satisfying.
Also, corn, in addition to containing fiber, is also replete with vitamins, minerals, and other substances useful for the body.
Take note of the recipes for delicious puree soups from, (), with,.
Classic cereal recipe
- Cooking time: about 40 minutes.
- Level: Intermediate.
- Calorie content: medium.
Ingredients
Main:
- broth (boiled on what you choose yourself) 1 liter;
- corn grits 110 grams;
- potatoes - 3 pcs;
- cream - 60 ml;
- salt - to taste.
Additional:
- sausages or pork (smoked, to choose from) 300g;
- bunch of greens;
- onion (optional)
How to cook?
Attention! Additional meat components can be any, of your personal choice; or if you are fasting - either replaced with soy products (minced soy, fried tofu, vegetarian sausages), or completely excluded.
Also, when frying additional components, you can add your favorite spices, such a soup will warm you in cold or wet weather.
Puree soups from various vegetables are also useful: (,),.
from canned corn
- Cooking time: about 30 minutes.
- Level: Intermediate.
- Calorie content: low.
Ingredients
Main:
- 300 grams of canned corn;
- 150 ml cream;
- 2-3 potatoes;
- salt (to taste).
Additional:
- vegetable oil for frying;
- onion (optional)
- spices (optional)
Step-by-step instruction
How to cook tasty soup canned corn puree, see the video:
Step-by-step recipes for fresh or frozen corn soup with chicken, bacon and shrimp
2017-11-28 Ekaterina LyfarGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
3 gr.
5 gr.
carbohydrates
9 gr.92 kcal.
Option 1: Classic Corn Soup Recipe
It is difficult to find a person who would not love puree soup. There are many variations of this dish for meat eaters and vegetarians. Soup with corn will appeal to both. You can add seafood, fish or meat to it as you wish.
Ingredients:
- Corn - 300 g;
- Milk - 400 ml;
- Bulb;
- Flour - 20 g;
- Butter - 30 g;
- Salt, pepper, nutmeg.
Corn soup recipe step by step
Boil corn until tender. Cool it, carefully cut the grains with a knife.
Cut the onion as you like - in half rings or cubes. Heat up the pan with butter, fry onion with flour on it.
Add corn kernels to the skillet, fry everything together for a few more minutes. Remove from heat and transfer all ingredients to a saucepan or saucepan.
Put the saucepan on small fire pour milk into it. Salt and pepper, add nutmeg.
After 20 minutes, the soup will be ready. To get a gentle puree, it must be processed with a blender. But even in this case, not all pieces of corn may be ground. If you have time, grind the soup additionally through a sieve.
Serve the soup with fresh croutons or fragrant crackers. Each serving can be sprinkled green onion or chopped nuts.
There are some secrets to help prepare the perfect puree soup:
1. No need to add too many ingredients, 2-3 types of vegetables and one meat / fish component are enough.
2. If there is time, it is better to bake vegetables rather than boil them - in this case, the taste and aroma will be more pronounced.
3. It is better to remove pieces of meat or fish from the soup before processing with a blender, otherwise the taste will turn out to be too slurred.
Also, do not forget about the correct consistency of the soup, it should be as close as possible to liquid puree. If the dish seems too thick for you, you can add a little milk. If the soup is too thin, sprinkle some flour into it and beat well with a whisk.
Option 2: Quick Corn Soup Recipe
Either recipe can use fresh or frozen corn, depending on the season. But remember that fresh cobs will take a little longer to boil or fry. Can also be added to soup canned corn, thanks to the marinade, it will give the dish an original flavor.
Ingredients:
- Corn - 300 g;
- Lecho - 100 g;
- Tomato - 1 pc.;
- One bulb;
- Cream - 100 ml;
- One carrot;
- Wine vinegar - 30 g;
- Grain mustard, salt, curry to taste.
How to quickly make corn soup
Peel all vegetables, cut into cubes. Pour some oil into a heavy bottomed saucepan and heat it up.
Fry onions with carrots. Then add curry to the pot, vinegar and mustard, put on fire.
Stir the contents of the pot, fill with water. When it boils, dip the corn, tomato slices and lecho into the soup.
Boil everything together for 10-15 minutes, then beat with an immersion blender.
Add cream to the resulting puree, mix well. Let the soup boil, then you can remove it from the heat.
If you have time and desire, you can decorate each serving during serving pumpkin seeds and drizzle with sesame oil.
Option 3: Creamy Corn Soup with Shrimp
The recipe for this soup includes shrimp. They are an excellent source of unsaturated fatty acids and squirrel. Seafood contains calcium, copper and an impressive list of vitamins. The only drawback of shrimp is considered to be high in cholesterol, but corn accelerates its breakdown.
Ingredients:
- Corn - 400 g;
- Shrimps - 250 g;
- Two potatoes;
- Three cloves of garlic;
- Bulb;
- Cream - 100 ml;
- Water or broth - 2 liters;
- Salt pepper.
Step by step recipe
Peel the potatoes, remove the husk from the onion and garlic. Cut the first two ingredients into cubes. Garlic can be grated or finely chopped.
Prepare a heavy-bottomed pot or saucepan. Pour some oil inside, heat it up.
Fry the onion in hot oil. After a couple of minutes, add garlic to the pan, continue to fry.
Pour salted water into another pan, cook the shrimp for no more than 3 minutes.
Add potato cubes to onion and garlic. Pour frozen or canned corn there.
Pour the vegetables with broth or water, cook under the lid for 15 minutes.
Rinse the shrimp cold water. Clear them of shells.
Puree the soup with a blender. After that, you need to bring it to a boil again, pour in the cream in a thin stream.
Add the cleaned shrimp to the soup, season with salt and pepper. Boil for a couple more minutes, then remove from heat.
Corn has anti-stress properties. In combination with shrimp, it helps to stabilize the work. nervous system fill the body with essential vitamins and useful substances. In addition, this soup puree looks very elegant. Its taste will be appreciated by both gourmets and ordinary amateurs delicious food.
Option 4: Chicken Corn Soup
Soup with chicken fillet, celery and corn will delight athletes and devotees proper nutrition. It is light and dietary, at the same time it helps to feel full for a long time. The composition of corn and celery contains numerous vitamins, and protein from chicken meat well absorbed by the body.
Ingredients:
- Chicken fillet;
- Two bulbs;
- Two carrots;
- Celery - 2 stalks;
- Corn - 500 g;
- Milk - 100 ml;
- Salt, pepper, curry.
How to cook
Peel and cut the onion, carrot and celery stalks.
Take water in a saucepan, salt. Simmer vegetables until soft.
In another pot, put a whole peeled carrot and a small onion. Fill them with water, lower the chicken fillet there.
When the broth boils, remove the carrots and onions from it. They are no longer needed, you can throw them away. Cut the meat into small pieces, set aside on a plate.
Remove the canned corn from the jar. Add it to the broth, stir.
Put in soup vegetable stew, boil for a few more minutes until all ingredients are soft.
Strain the broth. Mix the liquid with pieces of meat, and puree vegetables with a blender.
Heat the milk, add some salt, pepper and curry to it. Mix in broth and vegetable puree.
Corn contains vitamins B, PP and C, phosphorus and potassium. If you regularly eat dishes with the addition of this plant, you can normalize the level of cholesterol in the blood.
Option 5: Bacon Corn Soup
For the first time, Native Americans began to cook dishes from corn. It is noteworthy that many years ago, not only grains, but also the stems of this plant were used in cooking. Even now, in some countries, first and second courses are prepared with the addition of stems and pollen.
Ingredients:
- Bacon - 100 g;
- Corn - 250 g;
- Bulb;
- Potato - 200 g;
- Milk - 700 ml;
- Beef broth - 400 ml;
- A bunch of cilantro;
- Paprika, pepper mixture, salt.
Step by step recipe
Pour the broth into the pan, add water in proportions of 1: 2. Boil the resulting mixture.
Toast the bacon slices in a dry, hot skillet. Lay it out on a paper towel to absorb excess oil.
Clean all vegetables. Cut the potatoes into small cubes, dip into the broth.
Chop the onion and carrot. Fry them in a pan with the rest of the fat.
Divide the corn into two equal parts. Half add to the pan with other vegetables, simmer until soft. Set aside the remaining grains, they will be needed for decoration.
When the potatoes are soft, add the stewed vegetables to it. Season with salt and pepper, then pour the contents of the saucepan into a blender. Turn the mixture into a puree.
Heat the milk, add it to the puree. Continue blending. After that, pour the finished soup into a saucepan.
The dish can be served hot or cold. Be sure to put a few pieces of bacon, corn kernels and chopped greens on each plate.
Vegetable soup made from corn is one of the important places in my diet. In the ripening season, I cook it from fresh corn, and at any other time of the year, it is perfectly replaced by canned corn. The soup is light and hearty.
In addition, the body receives all essential vitamins group B, mineral salts, amino acids, as well as glucose and sucrose, which are part of corn. Want to reset overweight and always stay in great shape? Include corn vegetables in your menu.
Such a dish diversifies your diet, improves bowel function and speeds up metabolism. For its preparation, the simplest and always available ingredients are used. And you can eat corn soup for lunch and dinner. And yet, it can be safely included in the children's menu.
How to make soup puree with corn and vegetables
Ingredients:
- canned corn - 1 can,
- onion - 1/2 head,
- fresh carrots - 1 pc.,
- olive oil - 2 tbsp. l.,
- garlic - 1-2 cloves,
- potatoes - 3-4 pcs.,
- salt, paprika, black pepper - to taste,
- broth (or water) - 1 cup,
- milk (2.5% fat) - 1 cup,
- any greens
Cooking:
- add 2 tbsp to the pan. olive oil and put on medium heat
- cut the carrot into slices, finely chop the onion and chop the garlic
- put the prepared vegetables in a saucepan and, stirring, fry for 3-4 minutes
- pour 1 glass of broth (water), send diced potatoes there
Cover the pot with a lid and continue to cook for another 4-5 minutes over medium heat.
- add a glass of milk and pour the corn. Mix everything and bring the vegetables to a boil.
- lower the heat and continue to cook until the potatoes are soft
- about a third prepared vegetables pour into another bowl and use a blender to turn them into a puree
— ready-made puree Pour back into the pot of soup and place over low heat.
- Cook for another 10 minutes until thickened. By the way, the longer the corn puree soup languishes, the more intense the taste will be.
Ready diet soup serve mashed corn to the table, decorating it whole grains corn and greens.
If desired, you can flavor the soup with black pepper and paprika. Bon Appetit!
