Kornlet Soup

By the RecipeCafe Archives

Ingredients

• 1 can (approx. 15 oz / 425 g) kornlet (cream-style corn)
• 1 pint (2 cups / 480 ml) cold water
• 1 quart (4 cups / 960 ml) whole milk, scalded
• 4 tablespoons (55 g) unsalted butter
• 1 tablespoon finely chopped onion
• 4 tablespoons (30 g) all-purpose flour
• 1 ½ teaspoons (9 g) salt
• 1 Few grains black pepper (approximately ⅛ teaspoon / 0.3 g)

Instructions

1. 1. Combine the kornlet (cream-style corn) and cold water in a medium saucepan (3–4 qt / 2.8–3.8 L). Bring to a simmer over medium heat and cook for 20 minutes, until the corn is completely softened and the liquid is lightly stained yellow.
2. 2. Pass the cooked corn mixture through a fine-mesh sieve or food mill, pressing firmly to extract all pulp; discard any fibrous solids remaining in the sieve. The strained liquid should be smooth and opaque.
3. 3. Scalding the milk (technique): pour the quart of whole milk into a separate saucepan and heat over medium-low heat, stirring occasionally, until small bubbles form around the edges and wisps of steam rise — approximately 180°F (82°C). Do not boil. Add the scalded milk to the strained corn liquid and set the combined soup over low heat to keep warm.
4. 4. In a small skillet or saucepan, melt the butter over medium heat until foamy. Add the chopped onion and cook, stirring, for 3 minutes, until the onion is softened and translucent but not browned.
5. 5. Remove and discard the onion pieces. Add the flour, salt, and pepper to the butter remaining in the pan. Stir constantly for 1–2 minutes over medium heat to form a roux (a cooked butter-and-flour paste that eliminates raw flour taste); the mixture should smell faintly nutty and look pale golden.
6. 6. Ladle a cup of the hot corn-milk soup into the roux while whisking constantly to prevent lumps (technique: tempering — gradually combining a hot liquid into a thickened base to avoid scorching or clumping). Then pour this tempered mixture back into the main soup pot, stirring briskly.
7. 7. Continue stirring the soup over medium heat for 4–6 minutes, until it returns to a gentle simmer, thickens slightly, and coats the back of a spoon. Taste and adjust seasoning. Serve immediately.