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Chicken and Corn Broth

A light 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

Make the broth

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

  2. Strain the mixture through a colander to remove solids, season with salt and pepper, and add the herbs.

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

Serve

  1. Pour the broth into a 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
Forms the liquid base and carries the flavour of the dish.
Corn
Adds sweetness and body as it cooks down into the broth.
Butter and flour
Work together as a roux that thickens the broth and gives it a smooth body.
Milk
Adds richness and creaminess to the finished broth.

The step that matters

Stirring in the floured butter. Flour added to hot liquid can clump if not whisked in well. Stirring while the broth is at a boil and then simmering lets the starch hydrate 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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