Potato Chowder Soup I

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. Carrot + celerytop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

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

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

3. Potato + carrottop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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

5. Carrot + corntop 6% of all pairs
   Smell alikestrong
   Cooked together794 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 the bulk and starchy body that thickens the chowder as it cooks.

Flour

Thickens the milk mixture into a smooth, creamy sauce when cooked with butter.

Butter

Adds richness and carries flavor, and forms the base for the flour roux.

Milk

Forms the creamy liquid base that the flour thickens into the sauce.

Cheddar cheese

Melts into the sauce to add savory flavor and a rich, creamy texture.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (potato, carrot, celery, butter, milk, flour, corn):

1. Parsnipfits better
2. Capsicumfits better
3. Leekfits better
4. Onionthe original

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