Halibut Chowder

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. Celery + carrottop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

2. Pepper + celerytop 5% of all pairs
   Smell alikestrong
   Cooked together16,012 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

3. Pepper + carrottop 6% of all pairs
   Smell alikestrong
   Cooked together14,555 recipes

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

4. Onion + carrottop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

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

5. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

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

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

What each ingredient does

Halibut

Provides the main protein and flaky texture of the chowder.

Butter

Adds richness and carries the sautéed vegetables' flavor into the base.

Flour

Thickens the broth and milk into a creamy, lightly body-rich chowder.

Milk

Adds creaminess and body to the chowder.

Cheddar cheese

Adds sharp flavor and melts into the chowder for richness.

Celery

Adds aromatic savory flavor as it softens in the butter.

The step that matters

Swap the white pepper

How well each one fits the dish's main ingredients (onion, pepper, celery, carrot, butter, chicken, milk):

1. Parsleyfits better
2. Thymefits better
3. Marjoramfits better
4. White pepperthe original

Fit is the average pairing score against onion, pepper, celery, carrot, butter, chicken, milk. Candidates are from the same food group and used in at least 100 recipes.