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Corn Chowder

Name: Corn Chowder
Yield: 6 servings
Cuisine: American
Ingredients: 1 can of corn; the same amount of green corn cut from the cob; 2 oz. pork fried brown and chopped; 6 potatoes sliced thin; 1^ quarts water; 2 cups milk; butter to taste; salt to taste

From The household cook book, 1902

Serves 6

Presented as published in 1902. 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

195Calories

8 gProtein

32 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories195 kcal

Protein8.1 g

Carbohydrates32 g

Fiber3.6 g

Sugars6.4 g

Total Fat4 g

Saturated Fat1.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol16 mg

Sodium52 mg

Potassium834 mg

Calcium127 mg

Iron1.3 mg

Magnesium53 mg

Phosphorus199 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.8 mcg

Vitamin C30 mg

Vitamin A26 mcg

Vitamin E0.1 mg

Vitamin K3 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate23 mcg

Choline37 mg

Caffeine0 mg

Water447 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.

CORN CHOWDER.— Take 1 can of corn, -er the same amount of green corn cut from the cob, 2 oz. pork fried brown and chopped, 6 potatoes sliced thin, 1^ quarts water; cook until the potatoes are done — about 25 minutes; then add 2 cups milk, and butter and salt to taste

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