Corn Chowder
From The Chapel Hill cook book, 1935
The recipe is used for both clam and fish chowders, using less salt for clam chowder. Mrs. C. E. Preston.
Presented as published in 1935. 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
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.
CORN CHOWDER 2 cans corn 3 or 4 good sized potatoes 1 qt. milk sliced 2 large onions sliced 12 butter flake crackers Fat pork or butter Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.