Corn Chowder

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Corn Chowder

Submitted By: Deborah White
Cook Time 1 hour
Total Time 1 hour
Servings 6 people


  • 2 cups Dehydrated cubed potato
  • 1 cup Dehydrated corn
  • 1/3 cup Dehydrated chopped onion
  • 1/3 cup Dehydrated peas
  • 1/3 cup Dehydrated carrots whole baby, or sliced
  • 2 tbsp Powdered butter (Mix with 1 tsp warm water). Can substitute fresh butter.
  • 1 tsp Black pepper
  • 2 whole Chicken bouillon cube or 3-4 tbsp bouillon powder
  • 2 tsp Garlic powder
  • 1 cup Powdered milk
  • 2 tbsp Corn starch
  • 12 cups Water


  • In large pot, bring 12 Cups water to boil.
  • Add dehydrated vegetables, butter, spices and bullion to the pot.
  • Stir and reduce heat to simmer, then cook until vegetables are tender, about 1 hour.
  • In separate bowl, put in the powdered milk and corn starch, add 2 Cups of warm water, and whisk to blend well.
  • Add milk mixture to soup pot, stir to blend well.
  • Turn flame to medium-low, stirring constantly. When soup begins to boil, reduce to simmer and stir until liquid begins to thicken slightly.
  • Variations: If you happen to have a few small cans of chopped clams, you can throw that in. Or, you can add ham bone, chunks of leftover ham, fried bacon pieces, or Spam.