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Chicago Corn Soup

A simple soup made from mashed sweet corn and nut soup stock, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chicago Corn Soup

about 3 pints

Ingredients

Directions

  1. Mash the contents of a can of sweet corn in a graniteware pan until every kernel is broken.

  2. Rub the mashed corn through a colander.

  3. Add enough nut soup stock to make about 3 pints in total.

  4. Season with coarse sea 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 body, sweetness and corn flavor of the soup.
Nut soup stock
Supplies the liquid that thins the mashed corn into a 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.

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