Pennsylvania Dutch Corn Soup
Submitted by Danny965
Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis old-fashioned Pennsylvania Dutch corn soup uses a clever trick from 1936: mashed hard-boiled egg yolks mixed with flour and butter create a velvety thickener without any cream.
Half the corn gets grated to release its starchy milk, building body and sweetness into the broth.
The other half stays in whole kernels for those satisfying pops of corn flavor in every spoonful.
It’s farmhouse cooking at its finest, simple ingredients transformed into something deeply comforting.
Kitchen Tips
- Grating corn technique: Use a box grater and grate right over a bowl to catch all the milky liquid. That’s where the natural corn cream comes from.
- Save the cobs: After cutting corn, simmer the bare cobs in water to extract extra corn flavor for the soup base.
- Egg yolk thickener: Mash the yolks completely smooth with flour and butter before adding liquid. Lumps won’t dissolve once they hit the hot soup.
- Milk adjustment: The soup should be thick but still pourable. Add milk gradually until it reaches a consistency between chowder and broth.
Variations
- Add protein: Stir in diced cooked chicken or ham for a heartier meal.
- Extra herbs: Fresh thyme or chives complement the parsley beautifully.
- Richer version: Substitute half-and-half for the milk to bring it closer to a corn chowder.
Ingredients
Directions
Grate the corn off six ears.
Cover this with cold water and bring to a boil cooking about ¾ hour.
Cut the corn from the other six ears and combine with the grated corn.
Mash the egg yolks and mix with the flour and butter.
Slowly add the water in which the cobs have cooked and mix well.
Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency.
Bring to a boil and cook for 5 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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