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Cream of Corn Soup

A creamy soup made with corn, milk, butter, flour, onion, sugar, salt, pepper, whipped cream, and popped corn or puffed rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Cream of Corn Soup

Why it works: Butter and milk 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 ↓

Cream of Corn Soup

Ingredients

Directions

Make the soup

  1. Drain the corn and add it to a pot with ½ cup of hot water.

  2. Add butter, flour, hot milk, onion slice, sugar, salt, and pepper.

  3. Cook until thoroughly heated, then remove the onion.

Finish and serve

  1. Stir in whipped cream and popped corn or puffed rice.

  2. Serve immediately.

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 + milktop 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. Sugar + creamtop 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
Provides the main body and sweet corn flavour of the soup.
Butter
Adds fat and richness, carrying flavour through the soup.
Flour
Thickens the hot milk and corn liquid into a smooth, creamy body.
Milk
Forms the creamy base that the flour thickens.
Whipped cream
Adds richness and a light, silky mouthfeel when stirred in at the end.
Sugar
Adds a touch of sweetness that rounds out the corn flavour.

The step that matters

Stir in whipped cream and popped corn or puffed rice. Whipped cream is best added off the heat or just before serving, since heat makes it deflate and thin. Popped corn or puffed rice softens quickly in hot liquid, so it should go in last to keep some texture.

Swap the onion

How well each one fits the dish's main ingredients (corn, butter, flour, milk, sugar, pepper, cream):

  1. Capsicumfits better
  2. Potatofits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against corn, butter, flour, milk, sugar, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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