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Green Corn Chowder

A chowder made with pork, potatoes, onions, green corn, milk, butter, and optional crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Green Corn Chowder

Ingredients

Directions

Prepare the chowder

  1. Cut the pork into small pieces and fry in a pot.

  2. Add the potatoes and onions, along with enough water to cover them, and stew for a few minutes.

  3. Cut the corn off the cob and add it to the pot, along with the split crackers on top.

  4. Stew gently for 10 minutes.

Finish and thicken

  1. Mix the milk and butter with 1 teaspoon of flour, then add the mixture to the pot.

  2. Cook everything together for about 10 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + corntop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fat pork
Renders fat into the pot, adding savory flavor for frying the other ingredients.
Potatoes
Soften during stewing and add body and starch that thicken the chowder.
Milk
Adds creaminess and a rich, smooth texture to the broth.
Green corn
Provides sweetness and the main corn flavor of the chowder.
Flour (in the method)
Thickens the milk and butter mixture so the chowder becomes creamy rather than watery.

The step that matters

Adding the milk and flour mixture. Flour mixed into milk and butter should be fully blended before it goes into the pot, otherwise it can clump. Stirring it in gradually and cooking gently lets the starch thicken the chowder smoothly.

Swap the onion

How well each one fits the dish's main ingredients (pork, potato, corn, milk, butter, egg, pepper):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against pork, potato, corn, milk, butter, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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