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Green Corn Soup

A creamy soup made with fresh corn, milk, egg, butter, salt, pepper, served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Green Corn Soup

Why it works: Milk and butter 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 ↓

Green Corn Soup

Ingredients

Directions

  1. Cut the corn from the cob to yield at least 1 pint, or use 1 pint of canned corn.

  2. Cover the corn with 1 quart of milk and let it simmer for 20 minutes.

  3. Add 1 beaten egg, 2 tablespoons of butter, and salt and pepper to taste.

  4. Serve the soup with croutons.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

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

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh corn
Forms the body of the soup and provides its main sweet corn flavor.
Milk
Supplies the liquid that simmers with the corn to create the soup base.
Egg
Thickens the soup slightly as it is stirred in and adds richness.
Butter
Adds fat for a richer mouthfeel and rounded flavor.

The step that matters

Adding the beaten egg. Egg proteins set when heated, so stirring the egg into very hot soup too quickly can scramble it into curds. Adding it gradually and keeping the soup below a boil gives a smooth, lightly thickened texture.

“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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