Home › Village Receipts › Corn Soup

Corn Soup

Split the grains of one dozen ears of corn, and scrape. Boil the cobs in enough water to cover them for ten minutes. Strain this water and use one quart. Add to it slowly one quart of cream, then the corn, season and cook fifteen minutes. Milk may be used instead of cream, thickened with one tablespoon of flour and one of butter rubbed together.

— Mrs. Frank Richardson