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Green Corn Soup

A soup made from sweet corn, butter, cream, and a thin egg‑flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Green 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 ↓

Green Corn Soup

Ingredients

Directions

Make the soup

  1. In a pot, combine the corn and boiling water.

  2. Add salt, butter, and sweet cream or milk.

  3. Boil for 10 to 15 minutes.

Thicken and finish

  1. In a bowl, beat the egg and mix with flour and enough sweet milk or water to make a thin batter.

  2. Stir the batter lightly into the soup.

  3. Cover the pot tightly and boil for an additional 3 minutes.

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

    Shared aroma: hexanal (green, grassy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they 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

Sweet corn
Provides the main body and sweet flavour of the soup.
Egg
Helps thicken the soup and adds richness as it sets in the hot liquid.
Flour
Thickens the soup by swelling in the hot liquid once stirred in as a batter.
Butter
Adds fat for richer flavour and a smoother mouthfeel.
Sweet cream
Adds richness and body, softening the soup's texture.

The step that matters

Stirring the batter into the soup. The batter must be thin and stirred in lightly while the soup is hot. Adding it lumpy or too thick can leave clumps of cooked egg and flour instead of a smooth, evenly thickened soup.

“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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