Corn Chowder with Eggs

Recipe No. 543 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

Onions, sliced — 1 pound (1 No. 56 dipper)

• Peppers, green, chopped — ½ pound (½ No. 56 dipper)
• Water, boiling — 1¾ gallons (7 No. 56 dippers)
• Corn, cream-style — 3 No. 10 cans
• Milk, evaporated — 14 — 14½-ounce cans
• Salt — 4 ounces (8 mess kit spoons)
• Pepper — as needed
• Eggs, hard-cooked, slices — 18 eggs
• Parsley — 1 ounce (8 mess kit spoons)

Directions

Key ingredients

Evaporated Milk

1. Combine onions, green peppers and ½ gallon (2 No. 56 dippers) water.
2. Heat to boiling; reduce heat and simmer 1 hour.
3. Combine remaining water, corn, milk, salt and pepper. Heat thoroughly and add to onions and peppers.
4. Cover and heat to boiling; reduce heat and simmer about 40 minutes.
5. Add egg slices and parsley just before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Onions, sliced — 1¼ oz Peppers, green, chopped — ⅔ oz Water, boiling — 2¼ cups Corn, cream-style — 3 cups Milk, evaporated — 1 can(s) (14½ oz) Salt — about 2 tsp Pepper — to taste Eggs, hard-cooked, slices — 1½ eggs Parsley — about ½ tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 543, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.