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Soup

Cream of Corx Soup

A soup made with corn, flour, butter, onion, milk, water, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream of Corx Soup

Ingredients

Directions

  1. Add flour, butter, onion, pepper, milk, water, and salt.

  2. Chop corn.

  3. Simmer for twenty minutes.

  4. Follow directions for potato soup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Aroma overlaplow
    Mentioned together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + oniontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + oniontop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the soup as its starch swells in the hot liquid.
Butter
Adds fat for richer flavor and a smoother mouthfeel.
Milk
Provides creaminess and body in the finished soup.
Onion
Contributes savory aroma and background flavor.

The step that matters

Simmer for twenty minutes. Flour thickens only when its starch is heated in liquid, and simmering cooks out the raw flour taste. Stopping early leaves the soup thin and floury.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (flour, butter, milk):

  1. Potatobetter flavor fit
  2. Arrowrootbetter flavor fit
  3. Leekbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against flour, butter, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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