Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A hearty soup from the Mississippi Valley section of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 12 ears corn
  • 4 egg yolks, hard cooked
  • 12 cup butter
  • 1 tablespoon flour
  • 1 teaspoon parsley, minced
  • 2 cups milk (approximate)
  • salt and pepper, to taste

Directions

  1. Grate the corn off six ears.
  2. Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
  3. Cut corn from the remaining six ears and combine with the grated corn.
  4. Mash egg yolks and mix with butter and flour.
  5. Add the water in which the cobs have cooked gradually, and mix well.
  6. Add the corn and parsley with enough milk to make the desired consistency.
  7. Heat to boiling, season with salt and pepper.
  8. Serve hot.

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