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Cream Op Corn Soup

A thickened corn soup made with corn, water, butter, flour, milk, egg, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. Combine chopped corn and boiling water in a pot and cook gently for nearly an hour.

  2. Remove from heat and strain the mixture through a colander.

Make the thickened base

  1. Melt butter in another pan and stir in flour; cook until thickened.

  2. Gradually add the corn soup to the butter and flour mixture, stirring until it thickens.

Finish the soup

  1. Mix baking soda into milk in a bowl; heat the milk, then slowly pour it over the beaten egg.

  2. Combine the milk mixture with the corn soup and stir well.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Provides the main flavor and body of the soup.
Butter
Adds richness and fat to the base.
Flour
Thickens the soup as it cooks with the butter.
Milk
Adds creaminess and moisture to the soup.
Egg
Enriches the soup and adds body when heated gently with the milk.
Baking soda
Alters the milk's acidity and helps keep the soup smooth.

The step that matters

Adding the milk and egg mixture. Egg proteins can curdle or scramble if the hot milk is poured in too quickly or the soup is boiled. Pouring slowly and stirring keeps the egg evenly dispersed and the soup smooth.

“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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