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Army Corn Chowder
Recipe by:
ChefLuigi
Want hearty soup fast? Uncle Sam's cooks have the battle-tested answer. Adapted from the 1910 Manual for Army Cooks.
Ready in 45 mins
Added to favorites by 3 cooks
Ingredients
Serves: 6
- 6 slices thick-cut bacon, chopped
- 1 onion, chopped
- 2 cups canned corn kernels, undrained
- 1 potato, peeled and diced
- 9 1/2 cups beef stock
- 6 slices stale bread, torn into small pieces
- 1 cup half and half, optional
- Salt and pepper to taste
Preparation method
Prep: 15 mins | Cook: 30 mins1.
In a soup pot, cook the bacon and onions over medium heat until bacon is crisp and onions are tender, about 10 minutes.
2.
Add diced potatoes, corn, and beef stock to the soup pot. Bring to a boil and simmer over low for 20 minutes, until potatoes are tender.
3.
While the soup is boiling, toast the torn bread pieces on a baking sheet under the broiler in the oven, about 2 minutes. Then add the bread to the soup.
4.
Stir in the half and half, season with salt and pepper to taste, and heat through (do not boil). Serve.
Last updated:
Apr 12 2013
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