Corn Soup

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

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

2. Milk + ricetop 7% of all pairs
   Smell alikemoderate
   Cooked together7,374 recipes

   Shared aroma: 2-nonenal (fatty, green).

3. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

4. Spinach + ricetop 8% of all pairs
   Smell alikemoderate
   Cooked together518 recipes

   Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

5. Flour + spinachtop 10% of all pairs
   Smell alikemoderate
   Cooked together1,564 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour

Thickens the soup as it cooks with the butter and milk.

Butter

Adds richness and carries flavour, and is creamed with the flour to start the base.

Milk

Forms the liquid base of the soup and adds creaminess.

Corn

Provides the main sweet corn flavour and body of the soup.

Swap the spinach

How well each one fits the dish's main ingredients (flour, butter, milk, oyster, vinegar, rice, cream):

1. Potatofits better
2. Cucumberfits better
3. Shallotfits better
4. Spinachthe original

Fit is the average pairing score against flour, butter, milk, oyster, vinegar, rice, cream. Candidates are from the same food group and used in at least 100 recipes.