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

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

2. Corn + potatotop 5% of all pairs
   Smell alikestrong
   Cooked together938 recipes

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

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

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

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

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

5. Celery + oniontop 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 (in the method)

Thicken the broth as they cook and soften, giving the chowder its body.

Milk

Adds creaminess and a mild sweetness to the broth.

Corn

Adds sweetness and body as it cooks into the broth.

Butter

Adds fat and richness to the onions as they cook.

The step that matters

Swap the celery

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

1. Garlicfits better
2. Thymefits about as well
3. Parsleyfits about as well
4. Celerythe original

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