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Cream-style Sweet Corn Soup

A sweet corn soup made with cream-style corn, vegetable stock, cornflour, and seasonings, served hot with chili condiments.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cream-style Sweet Corn Soup

Timea few minutes

Ingredients

Directions

Make the soup

  1. Boil the stock, add the cream-style corn, and mix well. Allow it to come to a boil.

  2. Add the cornflour paste, Ajinomoto, soya sauce, and salt, and simmer for a few minutes.

Serve

  1. Serve hot with the chilies in vinegar, chili sauce, and soya sauce.

Nutrition, whole recipe (rough)

175Calories
4 gProtein
7 gFat
28 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Corn1/2 cup kernels (82g)77
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together4,064 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Cream + corntop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Sauce + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Corn + saucetop 26% of all pairs
    Smell alikelow
    Cooked together1,019 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream style corn
Supplies the main body of the soup and its sweet corn flavour.
Cornflour
Thickens the stock into a smooth, lightly viscous soup when heated.

The step that matters

Adding the cornflour paste. Cornflour must be stirred into the paste before adding, then the soup kept at a simmer so the starch fully gelatinises. Adding it dry or stopping before a simmer leaves lumps or a thin, raw-tasting soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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