"I decided to try a 100% food storage chowder today that turned out excellent. Experiments with Provident Pantry's Creamy Soup Base have turned out well. Yesterday I made a nice Chipped Beef on Toast. Today: chowder. I used the following:

1 ½ cups creamy soup base
6.0 cups water (less for thicker)
½ cup dehydrated chopped onion
1 can of creamed style corn
1 can of diced potatoes
1 can of chicken breast chunks in water
1 tsp ground black pepper

Flavor was good and easily changeable by using: Yoders canned bacon, bacon bits, diced ham, freeze-dried white chicken or TVP, dehydrated potato dices, dehydrated sweet corn, cheese sauce, evaporated milk, or canned clams/fish.

Please note, however, that the soup base is already pretty salty, so you will most likely NOT want to add any salt until after tasting. When making chipped beef, I discovered that I needed to soak the chipped beef as the salt was pretty heavy added to the soup base. Other possibilities seem endless!"

--Eric, Maine





I think I'll get some of your creamy soup base next time I'm in the store.



I'd like your recipe for creamed chipped beef!

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