Skip to main content
Main

Corn Soup

A simple soup made with corn kernels, milk, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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

Prepare the corn

  1. Remove the kernels from the corn by cutting them off the cobs.

  2. Boil the cobs in 1 quart of water for 10 minutes.

  3. Remove the cobs.

Cook the soup

  1. Add the corn to the boiling water.

  2. Cook the corn for 15 to 20 minutes.

  3. Stir in 1 cup of milk and 2 tablespoons of butter.

  4. Bring the mixture to a boil.

  5. Season with salt and pepper to taste.

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

    Shared aroma: hexanal (green, grassy).

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

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

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

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 of the soup and gives it its sweet, fresh flavor.
Milk
Adds creaminess and a soft, rich body to the broth.
Butter
Adds fat for richness and a smooth mouthfeel.

The step that matters

Bring the mixture to a boil after adding milk. Milk can scorch or separate if it is left to overheat on the base of the pot, so keep the heat controlled and stir while it comes up to a boil.

“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.

More corn soup recipes

Green 46Chicken 11Sweet 4Cream 3Creamed 3Creole 3 See all 204 →

You might also like

Corn FrittersCorn Fritters203 recipesCornmeal GruelCornmeal Gruel41 recipesCornmeal PuddingCornmeal Pudding32 recipesHulled CornHulled Corn23 recipes