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Soup

Chicken and Corn Broth

A broth made from chicken stock, corn, butter, flour, parsley, green onion tops, 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

Simmer the broth

  1. In a pot, combine the chicken broth and corn. Bring to a boil and then reduce heat to simmer for 1 hour.

  2. After simmering, strain the mixture through a colander to remove solids.

Season and finish

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

  2. Heat the broth to boiling again, then stir in the floured butter and simmer for 5 minutes.

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

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
Forms the flavorful liquid base that carries every other ingredient.
Corn
Adds natural sweetness and body to the broth.
Butter
Adds richness and a smooth, rounded mouthfeel to the finished broth.
Flour
Starch swells in the hot broth, thickening it lightly.
Milk
Adds creaminess and softens the broth's flavor when added at the end.

The step that matters

Stirring in the floured butter. Flour must be whisked into hot broth so its starch disperses evenly and swells, thickening without lumps. Simmering long enough cooks off the raw floury taste.

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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