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Corn Soup with Whipped Cream

A creamy corn soup finished with whipped cream, served hot with crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Corn Soup with Whipped Cream

Ingredients

Directions

Prepare the corn

  1. Cut the corn from the cob and chop it finely.

  2. Add the corn to the cold water and cook for 20 minutes.

  3. Rub the mixture through a puree strainer and add the scalded milk.

Make the soup

  1. Cook the onion in butter for 5 minutes without browning it, then remove the onion.

  2. Add the flour to the butter and cook for 1 minute.

  3. Add the salt and corn mixture, mix well, and bring to a boil.

  4. Cook for 5 minutes and pour over the whipped cream in a hot soup tureen.

  5. Serve with crisp crackers.

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.

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

Corn
Provides the main flavor and body of the soup once pureed.
Butter
Carries the onion flavor and forms the base for the flour roux.
Flour
Thickens the butter and milk mixture into a smooth, body-rich soup.
Milk
Adds creaminess and mild sweetness, softening the soup's texture.
Whipped cream
Floats on the hot soup, adding richness and a soft, cool contrast.

The step that matters

Cook the flour into the butter, then add the corn mixture. Cooking the flour in butter for a full minute cooks out its raw taste, and the mixture must be added smoothly so lumps do not form and the soup thickens evenly.

Swap the onion

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

  1. Potatofits better
  2. Sweet potatofits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against corn, sugar, butter, flour, milk, cream. 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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