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Cream of Corn Soup

A creamy soup made from corn, milk, cream, and eggs, seasoned with salt, pepper, sugar, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Cream of Corn Soup

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream of Corn Soup

Ingredients

Directions

Prepare the corn

  1. Drain the liquor from the corn.

  2. Chop the kernels finely.

  3. Simmer the corn in a pint of water for 15 minutes.

  4. Strain the mixture through a fine strainer.

  5. Return the strained mixture to the fire.

  6. Season with salt, pepper, and sugar.

Make the soup

  1. In a separate pan, cook butter and flour together until blended.

  2. Pour in the milk and cream with baking soda.

  3. Stir until smooth and thick.

  4. Add the corn puree.

  5. Heat until scalding hot.

  6. Gradually beat in the beaten yolks of 2 eggs.

  7. Serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Corn
Provides the main flavor and body of the soup as a puree.
Butter and flour
Cooked together to form a roux that thickens the soup.
Milk and cream
Form the creamy base, adding richness and smooth body.
Egg yolks
Enrich and thicken the soup when gently heated into it.

The step that matters

Gradually beat in the beaten yolks. Egg yolks thicken by setting when heated. Adding them gradually, off the boil, tempers them so they blend smoothly instead of curdling into lumps.

“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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