Corn Soup

Soupe au Mais Tendre

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Pounds of the Lower Ribs of Beef
  • 6 Quarts of Cold Water
  • A Quart of Sliced Fresh Tomatoes
  • A Quart of Corn, Sliced from the Cob
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • A Pod of Cayenne Pepper, Without the Seeds
  • Salt and Black Pepper to Taste


Corn soup is one of the most popular Creole Summer Soups. At this season, when Corn and tomatoes are plentiful, the following will be found not only a delicious, but a highly nutritive Soup:

Take six pounds of lower ribs of the beef, a quart of sliced fresh tomatoes, a quart of Corn sliced from the cob, six quarts of water, one tablespoonful of butter, one of flour, and salt and pepper to suit the taste.

Put the meat and water into a soup pot, and, as soon as the scum begins to rise, skim carefully. Then add the tomatoes and the Corn cobs. Cook for four hours or so longer; then take out the Corn cobs, and add the Corn, cut fine, salt and pepper to suit the taste, adding a pod of Cayenne pepper, without the seeds; cook one hour longer and then serve with slices of toasted bread.