Canned Corn Soup

Ingredients

• one quart of milk
• the corn from a can
• two tablespoons of butter
• season it highly with salt
• season it highly with pepper
• one cup of white sauce

Method

1. 1

   Empty the corn from a can and turn over it one quart of milk.

2. 2

   Stir it well; then turn into a colander to drain.

3. 3

   Put the milk on to boil in the double boiler and turn the drained corn into a pan with melted butter.

4. 4

   Let the corn cook in the butter, stirring frequently until dry and browned.

5. 5

   When well cooked, turn it into the milk and let it simmer until flavored.

6. 6

   Strain and press as much corn through as possible; re-heat and add more salt and pepper if needed, then stir in white sauce.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 96. The excerpt below is the record exactly as published.

Canned Corn Soup Empty the corn from a can and turn over it one quart of milk. Stir it well ; then turn into a colander to drain. Put the milk on to boil in the double boiler and turn the drained corn, which should be as dry as possible, into a pan in which you have melted two tablespoons of butter. Let the corn cook in the butter, stirring it frequently until it is dry and browned slightly ; season it highly with salt and pepper, and if it forms a glaze on the pan scrape it off and let as much of it glaze as will. This will give something of the roasted corn flavor. When well cooked turn it into the milk, taking all the browned part, and let it simmer until the milk is well flavored with the corn. Turn again into a strainer and press as much of the corn through as will go ; re-heat ; add more salt and pepper if needed ; stir in one cup of white sauce

Cook this with the app: pantry check, scaling, and the assistant.