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Corn Chowder

A hearty soup of corn, potatoes, pork, onions, milk, crackers, butter, salt, and pepper.

From an old cookbook · modernised transcription
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Why it works: Potato and onion 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 Chowder

Ingredients

Directions

Prepare the base

  1. Cut pork into small pieces.

  2. Add onion and cook five minutes, stirring often so the onion does not burn.

  3. Strain the fat into a stewpan.

  4. Parboil potatoes for five minutes in boiling water until covered.

  5. Drain the potatoes and add them to the fat.

  6. Add two cups of boiling water.

  7. Cook until the potatoes are soft.

Finish and serve

  1. Add corn and milk, then heat to boiling point.

  2. Season with salt and pepper.

  3. Add butter.

  4. Split crackers and soak them in enough cold milk to moisten.

  5. Remove crackers, ladle chowder into a tureen, and place crackers on top.

Nutrition, whole recipe (rough)

1236Calories
57 gProtein
36 gFat
172 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Potato + oniontop 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. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Potatoes
Starch that softens during cooking, thickening the chowder and giving it body.
Salt pork
Rendered fat that carries the flavour of the chowder base.
Milk
Adds richness and creaminess, and softens the crackers when soaked.
Corn
Adds sweetness and texture to the chowder.
Butter
Adds richness and a rounded, buttery flavour at the end.
Crackers
Soaked in milk to moisten, then served on top as a soft, absorbent garnish.

The step that matters

Cook the onion gently. Stirring often keeps the onion from scorching, since burnt onion turns bitter and spoils the flavour of the whole chowder base.

Swap the onion

How well each one fits the dish's main ingredients (corn, potato, pork, milk, butter, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against corn, potato, pork, milk, butter, pepper. 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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