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Corn, Potato and Tuna Chowder

A creamy chowder made with corn, potatoes, tuna, and milk.

From the Recipes Wiki (Fandom) · 10 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 ↓

Corn, Potato and Tuna Chowder

Ingredients

Directions

Prepare the base

  1. Heat oil in a large saucepan over medium-high heat.

  2. Add onion and celery and cook until onion is softened.

  3. Add potatoes, water, and pepper.

  4. Raise heat until water boils.

  5. Reduce to medium heat.

  6. Allow potatoes to soften (about 15-20 minutes).

Add the milk and finish

  1. In a medium bowl, mix flour and 2 tablespoons of the milk to make a smooth paste. Stir in the rest of the milk until combined.

  2. Pour into potato mixture.

  3. Stir in corn.

  4. Cover and simmer on medium heat for about 10 minutes.

  5. Stir in tuna. Serve.

Nutrition, whole recipe (rough)

1225Calories
50 gProtein
37 gFat
174 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salmon100g cooked208
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

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

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

  4. Celery + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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, softening into the chowder to thicken it and give it substance.
Flour
Thickens the milk into a smooth, creamy base that gives the chowder its body.
Lowfat milk
Forms the creamy liquid of the chowder, adding richness and a smooth texture.
Corn kernels
Add sweetness and a tender bite to the chowder.
Tuna
Adds savory, protein-rich flakes that give the chowder its main substance.
Onion
Softens during cooking to build a sweet, aromatic base for the chowder.

The step that matters

Mixing the flour into the milk. Flour added directly to hot liquid clumps, because its starch granules hydrate unevenly. Whisking it first into a smooth paste with some cold milk lets the granules separate, so the chowder thickens evenly when the rest of the milk is added.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against celery, potato, pepper, flour, milk, fish, corn. 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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