Corn Chowder Originally made with “green corn,” that is a dent field corn in the milk stage cut from the cob, corn chowder became a national dish in the 1880s. The thinking was simple: milky corn cooked in milk made corn chowder seem somehow just a close cousin of creamed corn. It became popular in the Midwest and Northeast before the South. A Texas newspaper in November 1886 wrote, “a vegetable chowder may be a novelty to some readers, but it is a very palatable dish.” [
ISSUE 60, CHOWDERS, Part 3: Corn Chowder
ISSUE 60, CHOWDERS, Part 3: Corn Chowder
ISSUE 60, CHOWDERS, Part 3: Corn Chowder
Corn Chowder Originally made with “green corn,” that is a dent field corn in the milk stage cut from the cob, corn chowder became a national dish in the 1880s. The thinking was simple: milky corn cooked in milk made corn chowder seem somehow just a close cousin of creamed corn. It became popular in the Midwest and Northeast before the South. A Texas newspaper in November 1886 wrote, “a vegetable chowder may be a novelty to some readers, but it is a very palatable dish.” [