WITH SWEET POTATO AND SMOKED FISH
Our take on a New England classic. But don’t call it a soup. This rich stew is loaded with corn, potato and onion. For fish, we chose bonito flake for its smoky and umami flavors. Now you can enjoy this comforting, regional dish in any corner of the world.
- Bonito flakes add a healthy dose of protein
- Sweet potatoes are a great source of vitamins A and C, as well as beta-carotene
- Whole milk, because fat is not only a great source of energy, but also aids with the absorption of vitamins
- Gluten-free
- Pescatarian
- 2-year shelf life
- Reviews
- Nutritional Info
- Directions
New England Corn Chowdah
INGREDIENTS: (notice how many you can pronounce!) Dried Sweet Corn, Dried Sweet Potatoes, Whole Milk Powder (Dried Grade A Milk), Dried Potato Flakes, Dried Carrots, Dried Bonito (Fish), Dried Shallots, Dried Leeks, Sea Salt, Dried Parsley, Black Pepper
CONTAINS: Milk, Fish
New England Corn Chowdah
X Tear pouch open and REMOVE oxygen absorber.X SINGLE SERVING Add a little less than one cup (350ML) of BOILING (yes, boiling) water to bag.
X DOUBLE SERVING Add a little less than two cups (700ML) of BOILING (yes, boiling) water to bag.
X STIR and reseal. HANG OUT for 15 minutes. Think about how big the universe is.
X OPEN. STIR AGAIN. EAT. SMILE.
X Rehydration will take LONGER at higher altitudes.