Back to Recipes
Corn Soup
A historical soup from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical soup from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Boil ten minutes
Season with salt and pepper
Modern guidance to help you succeed with this vintage recipe
Boiling the corn with water first releases starches that naturally thicken the soup while developing sweet corn flavor through the Maillard reaction. Adding milk after the initial boil prevents curdling that can occur when dairy is subjected to prolonged high heat. The butter creates an emulsion that carries fat-soluble flavor compounds and gives the soup a silky mouthfeel, while the onion provides aromatic depth through sulfur compounds that mellow with cooking.
This soup can be made up to 2 days ahead. Cool completely before transferring to an airtight container and refrigerating. When reheating, warm gently over medium-low heat, stirring frequently to prevent scorching. Add a splash of milk if the soup has thickened during storage. Do not bring to a full boil when reheating, as this may cause the dairy to separate.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often, until warmed through (about 5 minutes). Do not microwave on high power, as this can cause the dairy to curdle; instead use 50% power in 1-minute intervals, stirring between each. The soup is not suitable for freezing due to the dairy content, which will separate and become grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
This soup can be made up to 2 days ahead. Cool completely before transferring to an airtight container and refrigerating. When reheating, warm gently over medium-low heat, stirring frequently to prevent scorching. Add a splash of milk if the soup has thickened during storage. Do not bring to a full boil when reheating, as this may cause the dairy to separate.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often, until warmed through (about 5 minutes). Do not microwave on high power, as this can cause the dairy to curdle; instead use 50% power in 1-minute intervals, stirring between each. The soup is not suitable for freezing due to the dairy content, which will separate and become grainy when thawed.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
