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1776-1800 - American home cooks and regional cooks across the United States
Corn chowder is a creamy and filling soup showcasing fresh or canned corn with potatoes, onions, and occasionally bacon or salt pork, enjoyed across the United States over multiple eras.
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Difficulty
Medium
Prep time
20 minutes
Cook time
40 minutes
Total time
1 hour
Servings
6
Region
New England coastal fishing and farm kitchens
Era introduced
1776-1800
Introduced by
American home cooks and regional cooks across the United States
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Corn chowder has long been an American favorite, blending regional ingredients from fresh summer corn to preserved pork products. This one-pot dish offers richness and warmth, rooted in farm and coastal communities where corn and pork were staples. Its creamy texture and hearty vegetables made it a versatile meal across many states, evolving over time to include available ingredients and reflecting the melting pot of American cooking traditions.
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