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Soup

Dried Corn Soup

A soup made from ground dried sweet corn, nut milk, flour, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Dried Corn Soup

Ingredients

Directions

Prepare

  1. Grind the dried sweet corn using a grain or coffee mill.

Make the soup

  1. Cook the ground corn in a double boiler for one hour.

  2. Add the nut milk and salt to taste.

  3. Thicken the soup with the white flour to prevent settling.

  4. If the soup is too thick, add more water.

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

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Dried sweet corn
Forms the body of the soup as the main ingredient.
Nut milk
Adds moisture and a creamy richness to the soup.
White flour
Thickens the soup and helps keep it from settling.

The step that matters

Thicken the soup with the white flour. Flour must be mixed in evenly to avoid lumps. Starch thickens as it heats, so adding it at the right point gives a smooth, stable texture instead of a grainy or separated 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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Green 46Chicken 11Sweet 4Cream 3Creamed 3Creole 3 See all 204 →

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