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Corn Soup

A creamy soup made with canned corn, water, milk, butter, flour, cream, salt, pepper, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Corn Soup

Ingredients

Directions

Make the corn base

  1. Combine the corn and water in a pot.

  2. Cook the mixture for 25 minutes.

  3. Strain the mixture through a coarse sieve to remove the skins.

  4. Return the strained corn to the pot.

  5. Add the milk to the pot.

Thicken and finish

  1. In a small bowl, mix the butter with the flour to form a paste.

  2. Add the cream to the paste.

  3. Stir the paste into the corn and milk mixture.

  4. Season the soup with salt, pepper, and sugar.

  5. Cook the soup for 15 minutes, stirring frequently to prevent scorching.

  6. Serve each portion with a tablespoon of whipped cream stirred into it.

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

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

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

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: hexanal (green, grassy).

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

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

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

What each ingredient does

Corn
Forms the main body and flavour of the soup once cooked and strained.
Milk
Adds liquid and creaminess, giving the soup its smooth body.
Butter and flour
Form a paste that thickens the soup as it cooks.
Cream
Adds richness and fat, softening the flavour and adding smoothness.

The step that matters

Stir the paste into the soup and keep it moving while cooking. Flour thickens only when its starch is dispersed evenly and heated; if the paste is added in lumps or the soup is not stirred, it clumps and the base can scorch on the bottom of the pot.

“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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