Corn Soup Description
There are many varieties of corn soup. The most common is creamed corn soup. Often corn soup is coupled with other major ingredients to create hybrids of corn soup, such as creamed corn and crab soup. Corn soup can be sweet or savory depending on the ingredients and method of preparation. It can be served hot or cold, as a main dish or as a precursor to a meal.
History of Corn Soup
Corn soup recipes date back to ancient times, from all over the world where corn has commonly grown.The Chinese have their version called yumigeng. There is a Tibetan version known as Ashom Tang, as well as ancient Aztec versions and Egyptian versions.
Ingredients of Creamed Corn Soup
Ingredients of creamed corn soup include milk or cream, butter, oil or fat, with flour added for thickening; a basic béchamel sauce. The corn can be added fresh from the husk to the sauce, roasted or boiled first, or reconstituted from dried corn.
Addition of other common ingredients
Common ingredients added to corn soup can change its taste from sweet, to savory to spicy. These ingredients include onion, herbs, jalapenos, crab, and a plethora of spices.
Other types of Corn Soup
Other types of corn soup can be made from a variety of bases including vegetable broth or meat or fish broth. One version of corn soup comes from the Amish and includes chicken and noodles.
Fun Fact
National Geographic claims that corn cultivation probably began about 10,000 years ago in the regions of Mexico.
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