Recipes > Soup > Corn Soup > Corn Soup

Corn Soup


  • 12 cobs of corn
  • 1 pint of new milk
  • 2 well-beaten eggs
  • salt
  • pepper
  • 1 tablespoonful of good butter
  • 2 tablespoonfuls of flour


Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on the milk, eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, butter rubbed up with flour.

Corn soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of having plain water for the foundation.


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The White House Cookbook (1887).

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