Name: Corn Soup
Ingredients: 1 quart chicken or veal broth; Salt and pepper to taste; 1 can corn

Why it works: Pepper and corn are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Soup

Ingredients

1 quart chicken or veal broth
Salt and pepper to taste
1 can corn

Directions

Heat the chicken or veal broth in a pot.
Season with salt and pepper to taste.
Add the can of corn and heat through.
Serve hot.

Recipe from a historical cookbook (Internet Archive).

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.

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.

Pepper + corntop 11% of all pairs

Smell alikemoderate

Cooked together5,324 recipes

Shared aroma: 2-nonenal (fatty, green).
Chicken + corntop 11% of all pairs

Smell alikemoderate

Cooked together1,666 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Chicken + peppertop 16% of all pairs

Smell alikemoderate

Cooked together19,958 recipes

Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken or veal broth: Forms the liquid base of the soup and carries its savory flavor.
Corn: Adds sweetness and body to the soup as it heats through.

“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.