Cream of Corn Soup

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 can corn
  • 2 tablespoons butter
  • 1 pt. water
  • 1 slice onion
  • 1 qt. hot milk
  • 2 tablespoons flour
  • 1 teaspoon salt
  • teaspoon white pepper


Heat the milk and onion, then remove onion. Chop the corn and cook it with the water 20 minutes. Melt the butter, add the flour, and when bubbling, add first cup, then the rest of the milk gradually; cook till slightly thickened. Add this mixture to the corn and season with salt and pepper. If you wish rub the corn through a sieve. Serve hot, with crackers.