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Salt-codfish Chowder

A creamy chowder made with salt codfish, salt pork, potatoes, milk, onions, and crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and potato 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 ↓

Salt-codfish Chowder

Ingredients

Directions

Prepare

  1. Soak the salt codfish in lukewarm water until soft and the salt is removed.

Cook the base

  1. Cook the salt pork in a pan until lightly browned, adding the chopped onion during the last few minutes.

  2. Add the potatoes to the pork and onion, cover with water, and boil until tender.

Finish and serve

  1. Stir in the milk and codfish, and reheat the mixture.

  2. Add the crackers just before serving.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

    Shared aroma: sotolon (curry, maple).

  3. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  5. Milk + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Salt codfish
Provides the main savory flavor and the flaky texture of the chowder.
Milk
Adds creaminess and body to the broth.
Potatoes
Thicken the chowder slightly and give it a hearty, soft body.
Crackers
Absorb liquid and thicken the chowder as they soften.
Salt pork
Adds fat and savory flavor, with browning deepening the taste.

The step that matters

Soaking the salt codfish. Salt cod must be soaked long enough to draw out excess salt, or the chowder will taste harshly salty. Soaking also rehydrates the fish so it becomes tender rather than tough.

Swap the onion

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

  1. Capsicumfits about as well
  2. Tomatofits about as well
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against milk, pork, potato. 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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