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Corn Chowder

Name: Corn Chowder
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 pts. of sliced new potatoes; 2 slices of salt pork; 1 qt. of warm water; 1 pt. of green corn; 1 pt. of milk; 1/4 sliced onion; salt to taste; pepper to taste; butter to taste

From The Cook County cook book, 1912

Serves 5

A hearty chowder with corn and potatoes.

Presented as published in 1912. 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

649Calories

7 gProtein

13 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories649 kcal

Protein6.5 g

Carbohydrates13 g

Fiber1.6 g

Sugars5 g

Total Fat63 g

Saturated Fat24 g

Monounsaturated Fat29 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol50 mg

Sodium165 mg

Potassium384 mg

Calcium149 mg

Iron2.9 mg

Magnesium29 mg

Phosphorus151 mg

Zinc0.9 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C3 mg

Vitamin A35 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.3 mg

Folate6.6 mcg

Choline28 mg

Caffeine0 mg

Water322 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 117. The excerpt below is the record exactly as published.

CORN CHOWDER — V^ pts. of sliced new potatoes, 2 slices of salt pork, 1 qt. of warm water, 1 pt. of green corn, 1 pt. of milk, l4 sliced onion, salt, pepper, and butter to taste

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