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Chicken and Corn Broth

A broth made from chicken stock, corn, butter, herbs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken and Corn Broth

Ingredients

Directions

Prepare the broth

  1. Save the chicken broth from boiling the chicken the day before.

  2. Combine the broth and corn in a pot and boil slowly for one hour after it starts bubbling.

  3. Strain the mixture through a colander to remove solids.

Finish and serve

  1. Season with salt, pepper, parsley, and green onion tops.

  2. Heat the mixture to boiling, then stir in the floured butter and simmer for five minutes.

  3. Pour into a serving tureen and add the boiling milk.

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.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Chicken broth
Provides the main savory liquid base and body of the soup.
Corn
Adds sweetness and substance, with its starch lightly thickening the broth as it simmers.
Butter
Adds richness and, kneaded with flour, helps thicken the broth smoothly when stirred in.
Milk
Adds creaminess and mellows the broth's flavor when added at the end.

The step that matters

Stirring in the floured butter. Flour clumps if dropped in dry or left unstirred. Kneading it into butter first and stirring it into boiling liquid lets the starch disperse and thicken evenly.

Swap the onion

How well each one fits the dish's main ingredients (chicken, corn, butter, flour, parsley, pepper, milk):

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

Fit is the average pairing score against chicken, corn, butter, flour, parsley, pepper, milk. 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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