Recipe: Cream Corn Soup from 1932

CREAM CORN SOUP FROM 1932

This recipe received honorable mention in a weekly recipe contest sponsored by the San Jose News newspaper in 1932.

1 (15 oz) can corn
4 cups milk
2 tablespoons flour
3 tablespoons butter
1 tablespoon minced onion
1 egg, beaten (pasteurized)
chopped fresh parsley (for garnish)

Boil one can of corn and one quart of milk in a double boiler for 15 minutes.

Take two level tablespoons flour, three tablespoons butter, one tablespoon minced onion. Fry onion in butter, add flour.

Stir onion mixture into corn and milk mixture, cook five minutes and strain.

Just before serving, add one beaten egg and heat. Add chopped parsley as garnish.

Source: San Jose News, Friday, Mar 4, 1932