I know you’re probably thinking it - “If there’s one thing I miss about West Point, it’s got to be the mess hall food.” Yeah, just kidding. BUT we all have those nostalgic favorite dishes that seem to come up every time we get together. In recent conversations on this topic with old grads of all ages, I realized that what I think of as “the classics” are often completely foreign to grads of different eras.
Can’t you still here it like it was yesterday? COOOOOOOOOORRRRRRRRNNNNNNNNN CHOWDER! I hated it. You probably hated it too. But somewhere, deep, deep, down in the depths of your USMA pride, you kind of love it too. Maybe? Well either way, this jazzed up version is a MAJOR improvement from the mundane original served up like yellow-tinged gray slop out of metal bins in the mess hall. Keep things classic and pair this recipe with another OG cadet fave - the infamous Spicy Chicken Patty.
Spicy Chicken Patty and COOOOOOOORN Chowder, a match made in Mess Hall heaven. In this version of the Washington Hall classic, we’ve opted to kick those mystery compressed chicken discs they called a patty to the curb in favor of crispy and juicy chicken cutlets. Top with a few dashes of Texas Pete like the old days, and take yourself on a spicy little ride. If things get too hot to handle, go for a dunk in the patty’s notorious partner of crime, the creamy Corn Chowder, and you’ve got a throwback meal for the ages.
Am I the only one that’s made it this long thinking it was Conga Bar not Congo Bar?! Thanks Google. If you were a cadet circa 2006-2010, then I can guarantee there’s a special place in your heart for the Congo Bar - you know, that crispy edge, buttery middle, chocolate chip cookie-bar-cake thing that Kellie Kidd did NOT remove when she overhauled the menu, ridding it of [almost] everything deliciously sweet. Since I know we all were thinking it, I went ahead and removed those pesky walnuts from the recipe, but hey, if you’re feeling crazy, go ahead and toss some in there for old times sake.