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Soup

Cream of Corn

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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

Ingredients

Directions

  1. Combine the corn and water in a large pot.

  2. Boil until the corn is tender.

  3. Mix the butter with the flour in a small bowl until well combined. Add the butter mixture to the pot.

  4. Boil for an additional 15 minutes.

  5. Season with salt to taste.

  6. Stir in the whipped cream just before serving.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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
Forms the body of the soup and gives it its sweet, main flavor.
Butter
Adds richness and a smooth mouthfeel to the soup.
Flour
Thickens the liquid so the soup becomes creamy rather than watery.
Whipped cream
Adds lightness and a silky, rich finish when stirred in at the end.

The step that matters

Adding the butter and flour mixture to the pot. Flour mixed into butter and added to hot liquid can clump if not whisked in well. Blending it fully into the mixture before adding it keeps the soup smooth and evenly thickened.

“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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