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Cream of Corn Soup

A creamy soup made with corn, water, butter, flour, salt, pepper, and whipped cream.

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

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream of Corn Soup

Ingredients

Directions

Make the soup

  1. In a large pot, combine corn and water. Boil until tender.

  2. In a small bowl, mix butter and flour until smooth.

  3. Add the butter mixture to the pot and boil for an additional 15 minutes.

  4. Season with salt and pepper to taste.

Finish and serve

  1. Just before serving, stir in the whipped cream.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Corn
Provides the main body and sweet flavour of the soup.
Butter
Adds richness and fat, giving the soup a smoother mouthfeel.
Flour
Thickens the soup as it boils, giving it a smooth body.
Whipped cream
Adds richness and a creamy, silky texture when stirred in at the end.

The step that matters

Add the butter and flour mixture. Flour must be fully blended into the butter first, then boiled, so starch can hydrate and thicken the liquid without lumps forming.

“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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