Recipe: Cream of Corn Soup

The flavor of corn is excellent in a cream SOUP, the basis of the SOUP being milk, butter, and flour. Then, too, the addition of the corn, which is comparatively high in food value, makes a very nutritious SOUP.

(Sufficient to Serve Four)

  •  1 pt. milk
  •  1 Tb. butter
  •  1 Tb. flour
  •  1 c. canned corn
  •  1 tsp. salt
  •  1/8 tsp. pepper

Make a white Sauce of the milk, butter, and flour. Force the corn through a colander or a sieve, and add the purée to the white Sauce. Season with the salt and pepper, and serve.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)