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Green Corn Soup

A creamy soup made with fresh or canned corn, milk, egg, butter, salt, pepper, and served hot with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Green Corn Soup

Why it works: Milk and butter 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 ↓

Green Corn Soup

Ingredients

Directions

Prepare

  1. Cut the corn from the cob to yield at least 1 pint, or use canned corn.

Make the soup

  1. In a pot, cover the corn with 1 quart of milk and simmer for 20 minutes.

  2. Beat the egg in a bowl and add it to the pot along with the butter, salt, and pepper.

  3. Stir well and serve hot with croutons.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: hexanal (green, grassy).

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

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

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Corn
Provides the main body of the soup and its sweet, fresh flavor.
Milk
Forms the liquid base and adds richness and creaminess to the soup.
Egg
Beaten into the hot soup, it thickens slightly and adds richness.
Butter
Adds fat for a smoother mouthfeel and rounded flavor.

The step that matters

Adding the beaten egg. Egg proteins set when heated, so stirring the beaten egg into a hot soup helps it blend in smoothly and thicken gently rather than curdling in lumps. Stir well while adding it.

“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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