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Vegetable Chowder

A simple soup of potatoes, corn, and chosen vegetables simmered and seasoned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Corn and potato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 938 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Vegetable Chowder

Ingredients

Directions

  1. Cook the potatoes until tender.

  2. Add fresh corn and any other vegetables you choose, then simmer until all vegetables are cooked through.

  3. Season to taste and serve hot.

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. Corn + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

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

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

What each ingredient does

Potatoes
Provide starch and body, thickening the chowder as they soften.
Fresh corn
Adds sweetness and a tender bite to the chowder.

“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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