Dried corn and bacon chowder
Source of Recipe
Unknown
Recipe Introduction
To lighten the load for packing, use Pennsylvania Dutch, or Shaker dried corn, or Mexican chicos. (or dry your own). Powdered milk , Nestle media crema (7.6oz can) or condensed milk (6oz can), helps also. Dried mushrooms are lightweight, unless you can find woodland or wild mushrooms. Dry or purchase dried bell peppers.
List of Ingredients
3/4 C dried corn
4 C water
1 1/2 tsp sugar
1/3 tsp salt
1/4 pound bacon diced
1 onion, chopped
1/2 a bell pepper, or 1 1/2 tsp dried
Mushrooms, if desired
1 potato
1 C milk
1 T flour
salt
pepperRecipe
Add 2 cups water to the corn with sugar and salt and soak for 3 hours. This can be done while traveling if you have a container for it. when ready, add the rest of the water and simmer the corn for 1 hour. Chicos will require 3-6 hours simmering time in all. Fry the bacon, peel and chop the potato and put in salted water until ready to use. Saute the chopped onion, pepper, mushrooms and potato for 15 to 20 minutes in the bacon fat. Stir the reconsituted milk and flour together until smooth, add to the corn mixture and stir constantly until it comes to a boil (simmer for crema media, or it might curdle). Lower the heat and simmer 10 minutes, Season to taste.
Reconstitute four ounces of the crema and use the rest for coffee or as cream.
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