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Corn Chowder

Name: Corn Chowder
Cuisine: American
Ingredients: One quart of potatoes cut into dice; the same amount of corn cut from the cob; with salt; pepper; bits of butter; and onion; Cover with milk

From The Pennsylvania German cook book, 1902

Canned corn may be used.

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

1857Calories

57 gProtein

363 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories1857 kcal

Protein57 g

Carbohydrates363 g

Fiber53 g

Sugars110 g

Total Fat22 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium60 mg

Potassium7135 mg

Calcium151 mg

Iron13 mg

Magnesium559 mg

Phosphorus1542 mg

Zinc10 mg

Copper1.8 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C188 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K19 mcg

Vitamin B64.8 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)30 mg

Folate163 mcg

Choline118 mg

Caffeine0 mg

Water1893 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 34. The excerpt below is the record exactly as published.

CORN CHOWDER. One quart of potatoes cut into dice and the same amount of corn cut from the cob. Put them into a baking di.sh in alternate layers, with salt, pepper, bits of butter and onion. Cover with milk

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