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Cream Op Corn Soup

A creamy soup made from corn or succotash, milk, egg, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Op Corn Soup

Ingredients

Directions

Make the corn base

  1. Heat the corn or succotash with the water in a pot and cook for a while.

  2. Strain the mixture and press it through a sieve.

  3. Season with salt, pepper, and butter.

Make the milk and egg mixture

  1. In a separate pot, heat the milk until it is hot but not boiling.

  2. Beat the egg in a bowl and slowly pour the hot milk into the egg while whisking.

Combine and serve

  1. When ready to serve, pour the corn mixture into the milk and egg mixture.

  2. Do not cook further to prevent curdling.

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 + milktop 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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Corn or succotash
Provides the main flavor and body of the soup once strained.
Milk
Forms the creamy base and adds richness and mild sweetness.
Egg
Thickens the soup gently and adds richness when tempered with hot milk.
Butter
Adds fat for richness and a rounded, savory flavor.

The step that matters

Pouring the hot milk into the egg. Adding hot milk too quickly can scramble the egg. Pouring slowly while whisking gradually raises the egg's temperature so it thickens smoothly. Keeping the soup from boiling afterward prevents curdling.

“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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