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Soup

Corn Soup

A soup made by boiling corn cobs in water and removing the cobs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Corn Soup

Ingredients

Directions

Prepare

  1. Remove the husks and silk from the corn and scrape the kernels off the cobs.

Make the soup

  1. Boil the corn cobs in 1 quart of water for 30 minutes.

  2. Remove the cobs from the 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

What each ingredient does

Corn
Provides the main flavour and body of the soup, with starch from the kernels thickening the liquid.
Water
Serves as the cooking liquid that extracts flavour from the corn cobs.

“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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