Chowder

Potato Flakes, Powder Milk and Pantry Can Goods.

Now that is food storage!

Potato Corn Chowder

Fresh Ingredients

1 small onion, finely diced
2 tablespoons butter

Storage Ingredients
1 can cream of mushroom soup (10 3/4 oz.)
1 can whole kernel corn with liquid (15 oz.)
3 cups water
1 cup dry powdered milk
1 cup instant potato flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Saute onion in butter until soft. Combine all ingredients and heat through. Serve garnished with grated cheese.




Or try this one:

Potato Chowder

Servings: 8 servings

Ingredients

2 cans (14 fl. oz.) chicken broth

2 cans (12 fl. oz.) Evaporated Milk *

2 cups instant potato flakes
1 can (15 1/4 oz.) whole-kernel corn, drained                               
8 slices bacon, cooked and crumbled                               

2 teaspoons onion powder

1/4 teaspoon ground black pepper

Shredded cheddar cheese, sliced green onions, additional cooked and/or crumbled bacon (optional)

Directions

COMBINE broth and evaporated milk in large saucepan. Bring mixture just to a boil over medium-high heat; reduce heat to low. Add potato flakes, corn, bacon, onion powder and pepper. Cook, stirring frequently, for 5 to 8 minutes until creamy and slightly thick. Top each serving with cheddar cheese, green onions and/or bacon.              

* remember that you can use your powder milk to make evaporated milk.

1 1/2 c. water

1/2 c.+ 1 T powder milk

Mix very well in blender