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 ↓
Corn or Vegetable Chowder
Ingredients
Directions
Cook the corn or vegetables with the potatoes until tender.
Follow the general directions for making chowder as you would for salt-codfish chowder.
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.
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Corn + potatotop 5% of all pairsSmell alikestrongCooked 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
- Corn
- Provides the main sweetness and body of the chowder.
- Potatoes
- Break down slightly as they cook, thickening the chowder and adding body.
“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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