Name: Chicago Corn Soup
Ingredients: 1 can sweet corn; nut soup stock (enough to make 3 pints); salt to taste

Chicago Corn Soup

about 3 pints of soup

Ingredients

1 can sweet corn
nut soup stock (enough to make 3 pints)
salt to taste

Directions

Mash the contents of a can of sweet corn in a graniteware pan until every kernel is broken.
Rub the mashed corn through a colander.
Add enough nut soup stock to make about 3 pints of soup.
Season with salt to taste and serve hot.

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

Sweet corn: Provides the main flavour and body of the soup once mashed and strained.
Nut soup stock: Supplies the liquid that thins the corn into a pourable 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.