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Cream of Corn Soup

A creamy soup made from canned corn, water, onion, butter, flour, sweet milk, salt, pepper, parsley, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Cream of Corn Soup

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cream of Corn Soup

Ingredients

Directions

Make the soup

  1. Combine the cream of corn, water, and onion in a double boiler and cook for 30 minutes, then strain through a sieve.

  2. Blend the butter and flour together in the double boiler, then add the sweet milk.

  3. When the mixture starts boiling, add the strained cream of corn, salt, pepper, and chopped parsley. Boil for a few more minutes.

Serve

  1. Serve with a tablespoon of whipped cream on each cup or plate.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Cream of corn
Provides the main corn flavour and the body of the soup.
Butter
Adds richness and carries flavour through the base.
Flour
Thickens the milk mixture so the soup becomes smooth and creamy.
Sweet milk
Forms the creamy liquid base and adds mild sweetness and softness.

The step that matters

Blend the butter and flour before adding the milk. Cooking the flour with the butter first forms a roux, which keeps the flour from clumping. Adding it to the milk gradually and stirring while it heats gives a smooth, thickened soup.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against cream, corn, butter, flour, milk, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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