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Soup

Bisque of Corn

A creamy soup made from corn, water, flour, butter, and whipped cream.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Bisque of Corn

Ingredients

Directions

Make the bisque

  1. Heat butter.

  2. Add flour.

  3. Add hot water.

  4. Stir into corn with salt.

  5. Heat.

  6. Combine 1 pint corn, 2½ pints water, 1 tablespoon flour, 1–1½ tablespoons butter, and ½–¾ cup whipped cream.

Serve

  1. Turn over whipped cream in soup tureen and send to table at once.

  2. Butter may be omitted, and the water thickened with flour.

Nutrition, whole recipe (rough)

51Calories
0 gProtein
5 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Salt1 tsp (6g)0

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

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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

What each ingredient does

Corn (in the method)
Provides the main body and sweet corn flavour of the bisque.
Flour (in the method)
Thickens the water into a smooth, lightly bodied soup base.
Butter (in the method)
Adds richness and a rounded, savoury fat flavour to the soup.
Cream
Adds richness and a silky texture when whipped and folded over the soup.

The step that matters

Adding flour to the hot butter. Flour must be cooked briefly in the fat before liquid is added; if it is skipped or rushed, the soup can taste raw and form lumps instead of a smooth thickened base.

“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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