Curried Corn Chowder

Name: Curried Corn Chowder
Ingredients: 2 tablespoons butter or margarine; 3 cups milk; 2 sliced, peeled, medium onions; 2 cups diced, pared, raw potatoes; 2 tablespoons minced green pepper; 2 beef or chicken bouillon cubes; 1 no. 2 can cream-style corn; 1/2 teaspoon curry powder; 1/8 teaspoon pepper; 1/2 teaspoon salt

From Favorite recipes of Alexandria Ward, 1952

Makes 4 generous servings.

Presented as published in 1952. 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

994Calories

42 gProtein

160 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories994 kcal

Protein42 g

Carbohydrates160 g

Fiber22 g

Sugars54 g

Total Fat47 g

Saturated Fat14 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol151 mg

Sodium2844 mg

Potassium3550 mg

Calcium1188 mg

Iron29 mg

Magnesium273 mg

Phosphorus1122 mg

Zinc6.2 mg

Copper4.1 mg

Manganese6.6 mg

Vitamin D7 mcg

Vitamin C78 mg

Vitamin A234 mcg

Vitamin E0.8 mg

Vitamin K2.7 mcg

Vitamin B62 mg

Vitamin B123.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.8 mg

Folate154 mcg

Choline169 mg

Caffeine0 mg

Water1371 g

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 23. The excerpt below is the record exactly as published.

CURRIED CORN CHOWDER 2 tablespoons butter or margarine 3 cups milk 2 sliced, peeled, medium onions 2 cups diced, pared, raw 2 tablespoons minced green pepper potatoes 2 beef or chicken bouillon cubes 1 no. 2 can cream-style corn 1/2 teaspoon curry powder 1/8 teaspoon pepper 1/2 teaspoon salt

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