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Corn Chowder

Name: Corn Chowder
Cuisine: American
Ingredients: 1 pint milk; 1 pint boiling water; 2 cups canned corn; 2 tablespoons salt pork, diced; 1 onion, or more if desired; 1 quart potatoes, diced; Salt to taste; Pepper to taste

From Aunt Sammy's radio recipes, 1926

Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1970Calories

55 gProtein

333 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1970 kcal

Protein55 g

Carbohydrates333 g

Fiber40 g

Sugars52 g

Total Fat56 g

Saturated Fat22 g

Monounsaturated Fat20 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol79 mg

Sodium2001 mg

Potassium5688 mg

Calcium1166 mg

Iron43 mg

Magnesium394 mg

Phosphorus1319 mg

Zinc6.9 mg

Copper1.5 mg

Manganese5.2 mg

Vitamin D5.8 mcg

Vitamin C194 mg

Vitamin A171 mcg

Vitamin E1 mg

Vitamin K60 mcg

Vitamin B63.5 mg

Vitamin B122.7 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2 mg

Niacin (B3)22 mg

Folate424 mcg

Choline284 mg

Caffeine0 mg

Water1932 g

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 33. The excerpt below is the record exactly as published.

CORN CHOWDER 1 pint milk. 1 pint boiling water. 2 cups canned corn. 2 tablespoons salt pork, diced. 1 onion, or more if desired. 1 quart potatoes, diced

Cook this with the app: pantry check, scaling, and the assistant.