Cream of Corn Soup

James Beard

Author and Educator

"The greatest fault of most cream soups is that they are heavy with flour or cream sauce which has been used for thickening. The most delicate cream soups are those thickened lightly with cream and egg yolks. These give a more positive flavor and a far better texture, without the floury quality which is often so objectionable. Quick-cooking tapioca may also be used for a thickener in many cream soups." –James Beard


  • 1 cup cooked corn kernels
  • 2 cups chicken broth
  • Salt and pepper
  • Grated onion
  • Green pepper, finely chopped
  • 1 cup cream
  • 2 egg yolks


Heat the corn kernels in the chicken broth. Season with salt, pepper, and a little grated onion or finely chopped green pepper. When boiling, pour corn mixture over cream mixed with egg yolks, a little at a time, stirring constantly. Blend well together and rectify the seasoning.


6 servings