Cream Corn Soup

Ingredients

• 1 can of corn
• y2 onion chopped fine
• 2 cups boiling water
• 2 cups hot milk
• 1 teaspoon salt
• 34 teaspoon paprika
• 1 tablespoon butter
• 2 tablespoons flour

Method

1. 1

   Mash up corn and place in kettle with chopped onion and boiling water.

2. 2

   After cooking slowly for 20 min., pour through a strainer, forcing through as much corn as possible with a potato masher.

3. 3

   Add hot milk, salt, and paprika.

4. 4

   Mix butter and flour with just enough hot milk to pour, heat again and serve.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 26. The excerpt below is the record exactly as published.

Cream Com Soup. (For Cream Pea Soup, see Recipe 923.) Mash up 1 can of corn and place in kettle with y2 onion chopped fine and 2 cups boiling water. After cooking slowly 20 min. pour through a strainer, forcing through the meshes all the corn possible with a potato masher. Add 2 cups hot milk, 1 tea¬ spoon salt and 34 teaspoon paprika. Add 1 table¬ spoon butter, 2 tablespoons flour mixed together with just enough hot milk to pour. Heat again and serve. 807 — Cauliflower Soup. Cook 1 cauliflower as directed in Recipe No. 946. Use 3 cups of the water in which the cauliflower has been boiled to which add y2 teaspoon onion juice, 1 cup hot milk, stir and then thicken with 1 tablespoon butter and 2 tablespoons flour mixed together. Add 34 teaspoon pepper and taste before adding salt. Probably no salt will be needed. THE GALLEY GUIDE 78 808 — Salmon Bisque. Pick the contents of 1 can salmon into small flakes and place in saucepan with 1 slice of onion and 2 cups water. Bring to a boil and allow water to simmer for 15 min., then remove onion. Heat 2 cups of milk almost to boiling point and thicken milk with 1 tablespoon butter and 2 tablespoons flour mixed together, adding 1 teaspoon salt

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