New England Corn and Potato Chowder Recipe (Six servings)

INGREDIENTS:

4 Slices
Yoders’ Canned Bacon, broken into small pieces
3 TBSP
Butter
1/2 C
Reconstituted Emergency Essentials Dehydrated Chopped Onion
1/2 C
Reconstituted Emergency Essentials Freeze Dried Celery Pieces
2 TBSP
Emergency Essentials White Flour
2 C
Water or Emergency Essentials Vegetarian Chicken Broth
2 C
Reconstituted Emergency Essentials Freeze Dried Super Sweet Corn
2 C
Reconstituted Emergency Essentials Freeze Dried Potato Dices
1 1/2 TSP
Emergency Essentials Iodized Salt if you’re using water; ½ teaspoon if you’re using broth
1/2 TSP
Mesh Black Pepper
2 C
Reconstituted Emergency Essentials Non-fat Dry Fortified Milk

DIRECTIONS:

  1. In a small saucepan, combine butter, water, sugar, and salt. Bring to a rapid boil.
  2. Remove from heat and add flour (all at once), stirring vigorously
  3. Return to low heat and cook, beating briskly, until dough pulls away from sides of pan and forms a ball.
  4. Remove from heat and add eggs one at a time, beating well after each addition.
  5. Beat by hand or with electric mixer on medium until smooth, glossy, and elastic. Stir in vanilla.

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New England Corn and Potato Chowder
  • New England Corn and Potato Chowder