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Dehydrated New England Potato and Chowder Recipe


New England dehydrated corn and potato chowder



4 slices Yoders' canned bacon, broken into small pieces
3 Tbsp butter
1/2 cup dehydrated chopped onion *
1/2 cup freeze dried celery pieces *
2 Tbsp white flour
2 cups water or vegetarian chicken broth
2 cups freeze dried super sweet corn *
2 cups freeze dried potato dices *
1 1/2 tsp iodized salt (if you are using water or 1/2 tsp (if you are using broth)
1/2 tsp mesh black pepper
2 cups reconstituted non-fat dry fortified milk


In a small saucepan, combine butter, water, sugar, and salt. Bring to a rapid boil.

Remove from heat and add flour (all at once), stirring vigorously.

Return to low heat and cook, beating briskly, until dough pulls away from sides of pan and forms a ball.

Remove from heat and add eggs one at a time, beating well after each addition.

Beat by hand or with electric mixer on medium until smooth, glossy, and elastic. Stir in vanilla.


*  Reconstitute before using.  Follow directions on #10 can to reconstitute.



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