Corn and Tomato Chowder
Recipe No. 544 from the U.S. Army's WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 544 from the U.S. Army’s WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Milk, evaporated — 13 —14½-ounce cans
- Water (for milk) — 1½ gallons (6 No. 56 dippers)
- Salt — 4 ounces (8 mess kit spoons)
- Sugar, granulated — 1½ ounces (3 mess kit spoons)
- Pepper — (⅓ mess kit spoon)
- Corn, cream-style — 2½ No. 10 cans
- Onions, diced — 11 ounces (1 mess kit cup)
- Tomatoes — 2½ No. 10 cans
Directions
Key ingredients
- Combine milk, salt, sugar, pepper, corn and onions; mix well.
- Cover and heat to boiling point; reduce heat and simmer about 45 minutes.
- Heat tomatoes to boiling point.
- Mix corn mixture and tomatoes just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — 1 can(s) (14½ oz) Water (for milk) — 2 cups Salt — about 2 tsp Sugar, granulated — about ¾ tsp Pepper — scale to taste ((⅓ mess kit spoon)) Corn, cream-style — 2⅔ cups Onions, diced — 1 oz Tomatoes — 2⅔ cups
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 544, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.