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Canned Corn Soup

A creamy soup made from canned sweet corn, milk, eggs, butter, flour, and tomato ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Corn and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Canned Corn Soup

Ingredients

Directions

Prepare the corn

  1. Drain the corn and chop it finely.

  2. Cook the corn in boiling water for one hour.

  3. Rub the corn through a colander.

  4. Discard the husks.

Make the soup

  1. Return the corn to the cooking water.

  2. Season with salt and pepper.

  3. Boil gently for three minutes.

  4. Stir in the butter and flour until well combined.

  5. In a separate bowl, pour boiling milk over the beaten eggs.

  6. Add this mixture to the soup.

  7. Simmer for one minute while stirring continuously.

  8. Remove from heat.

  9. Add the ketchup.

  10. Serve.

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. Corn + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

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

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

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

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  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 body, sweetness and flavour of the soup.
Butter
Adds fat and richness, carrying flavour and smoothing the texture.
Flour
Thickens the soup as it is stirred in with the butter.
Eggs
Enriches and thickens the soup when tempered and stirred in.
Milk
Adds creaminess and moisture, making the soup smooth and mellow.

The step that matters

Add the egg and milk mixture. Pouring hot milk onto beaten eggs warms them gently, so they do not scramble. Stirring continuously during the final simmer keeps the eggs smooth and thickens the soup evenly.

Swap the tomato

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

  1. Capsicumfits better
  2. Potatofits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against corn, milk, butter, flour, egg, pepper, ketchup. 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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