Army Corn Chowder

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Army corn chowder recipe is a hearty and comforting dish that is perfect for a chilly day. Packed with sweet corn, tender potatoes, and smoky bacon, this soup is sure to satisfy your taste buds. The recipe is inspired by the classic chowder served in the Army, known for its simplicity and delicious flavors. It's easy to make and can be enjoyed as a main course or as a side dish.

Keywords: corn chowder, Army recipe, comfort food, bacon, potatoes.

Army corn chowder recipe details

Army corn chowder recipe, recipe Rating: 4.5
Number of votes:103

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

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 mins

1. 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.