I can't be certain, but I think that this recipe probably comes from the depression era. This is my 82 year old Nana's corn chowder recipe. This is from the woman who looks at a moldy piece of bread, cuts off the moldy part, and then proceeds to eat the rest. She doesn't reserve this activity for just bread though, anything that is covered in mold, but retains a mold free area is game for the "cut and reserve" just cut off the mold and reserve the unaffected part; bread, cheese, fruit. Whatever. That is the depression era mentality. Although my Nana hasn't had to deal with the likes of a bread line for over 60 years, she still has a basement full of canned goods and frozen meat large enough to feed the neighborhood for a few months should the need arise to use her house as a fall out shelter. Anyway, this is the chowder recipe that I grew up on, there's nothing flashy here, no addition of herbs or vegetables, its strict depression era corn chowder.
5-6 potatoes cut in cubes or sliced
1 small onion sliced
1 can cream style corn
1 can whole kernel corn
1 can evaporated milk
dash regular milk
1 tbl butter
salt and pepper to taste.
Cover the potatoes and onion with enough water to cover and boil until fork tender. Add both types of corn and evaporated and regular milk, add butter. Simmer until ready to eat, add salt and pepper to taste.
Nothing fancy, but it still tastes good.