375 Years of Food at Harvard:Corn Chowder

Americans have consumed corn chowder for over a century.  Corn bears much significance as an indigenous crop, a staple of the American diet, and a symbol of American agriculture and way of life.  While the origin of chowder in the United States is less clear-cut, the starchy seafood stew likely reached America via sailors or immigrants from France or England.  The first recipe for fish chowder printed in America appeared in the Boston Evening Post in 1751.  Recipes for chicken, veal, and potato varieties of chowder emerged in the following decades.  Instructions for making corn chowder specifically began to be printed in the late 1800s.  Ingredients included corn, water, milk, flour, and bacon or ham, as well as occasionally chicken stock, eggs, cream, onion, and pepper.  The dish has appeared on Harvard menus since 1840.
Research and Writing by: Annie Douglas, Adams House
Photo: By Rootology (Own work by uploader (cooking by uploader, too)) [CC-BY-SA-3.0 (www.creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
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