Soup/Stew/Chowder Corn Soup

corn soup

(from The Kentucky Housewife, by Lettice Bryan, 1839)

Ingredients:

several ears of fresh corn
veal, or chicken broth
butter
pepper
salt
1 cup sweet cream

Instructions:

Take green corn that is very soft and full of milk; pick off the silk carefully, cut the grains about half from the cobs, and scrape off the remaining part with a knife. Have ready as much veal or poultry broth as you wish for your soup, and put in as much corn as will make it as thick as you desire; add enough butter, pepper and salt to season it well, and boil it gently till thoroughly done, stirring it all the time. Then stir in a cup of sweet cream and pour it into a tureen. This is an excellent soup, cheap, and easily prepared.​

another mode
(from The Kentucky Housewife, by Lettice Bryan, 1839)

Ingredients:

young corn​

yolks of 6 eggs​

1 pint sweet milk​

small handful of flour​

salt​

pepper​

nutmeg​

lard or butter​

rich cream​

Instructions:

Take young corn that is full of milk, merely break the husk, and scrape out all the white substance of the grains with a knife. Beat very light the yolks of six eggs, mix them with a pint of sweet milk, add a small handful of flour, a little salt, pepper, and nutmeg, and make it a thick batter with the scraped corn. Place a pan of boiling lard or butter over a bed of coals; drop in the batter by spoonfuls, and fry them a light brown on both sides; then put them on a sieve to drain. Having ready a rich poultry broth, season it to your taste with butter, salt, and pepper, and make it a little thick with the scraped corn, and boil it till done, stirring it all the time. Then put in a little rich cream and the fried cakes, and serve it up.​