1918 Corn Chowder Recipe - Metropolitan Cookbook

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Jul. 16, 2020

Welcome back to Sunday morning and the old cookbook show, today we're going to do a recipe out of the Metropolitan Cookbook.


Bacon 200 Gram , chop
Onion 1 , chop
Potatoes 4 Medium , cubed
Frozen corn 375 Milliliter (1 1/2 cups)
Milk 1 Liter
Salt To Taste
Pepper To Taste



1. In a heavy soup pot, over medium-low heat, brown the bacon.

2. Add the chopped onion and continue cooking until onion is softened.

3. Add in the potatoes and add enough water to cover.

4. Bring to a boil and cook until potatoes are soft.

5. Add the milk, corn, salt and pepper and heat through.


6. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4