In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book, authored by Mary Lincoln of the Boston Cooking School. Another corn chowder recipe was published in the Boston Cooking-School Cook Book in 1896, which was authored by Fannie Farmer, Lincoln's successor at the Boston Cooking School.
The history of corn chowder recipes in the United States is traced back to at least 1884, with two notable publications: one in Mary Lincoln's "Boston Cook Book" and another in Fannie Farmer's "Boston Cooking-School Cook Book."