I believe corn chowder is period-correct, no? I made this last week and brought it along to a reenactment last weekend. It was met with approval by all who tried it, including the Lt. Colonel. I tripled the recipe and it made between half a gallon and a gallon, so I think one recipe (as listed below) doesn't make much. It's a good hearty chowder that'll stick to your insides on a cooler day. You can add something like crumbled bacon if you want to put some meat in it.
10 oz. corn (if you're using fresh off the cob it's 2-3 ears)
1/2 cup potato, peeled and cubed
1/2 cup onion (I left this out cuz it doesn't agree with me lately)
1/3 cup water
2 tsp. bouillon
1/4 tsp. pepper
1-1/2 cup milk
1 T butter (I left this out too... don't want it to be too rich)
1/4 cup milk
2 T flour
Assemble corn, potato, onion (if you're using it), water, bouillon (I used chicken soup base from Penzey's), pepper, and milk in large saucepan. Cook 10 minutes or until potatoes are tender. Add butter if desired. Thicken chowder with mixture of 1/4 cup milk and 2 T flour.
I'm sharing this because I'm kinda proud that it turned out!! I don't cook that often...