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Corn Chowder

A hearty soup of sliced potatoes, salt pork, corn, milk, and crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 938 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Corn Chowder

Ingredients

Directions

  1. Cook the sliced potatoes and fried salt pork together until the potatoes are tender.

  2. Heat the corn in the milk, then add it to the potato mixture.

  3. Let everything come to a boil and serve.

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. Potato + corntop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

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

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

    Shared aroma: sotolon (curry, maple).

  3. Pork + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

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

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  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

Potatoes
Provide the bulk of the chowder and thicken it as their starch softens during cooking.
Corn
Adds sweetness and body, and its starch helps thicken the milk.
Milk
Forms the creamy liquid base that gives the chowder its richness and smooth texture.
Salt pork
Adds savory fat and flavor as it renders into the dish.

The step that matters

Let everything come to a boil. Milk can scorch on the bottom of the pot or curdle if it boils too hard or too long, so heat it gently and keep the chowder just at a simmer once it is hot.

“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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