FBC Recipe: Corn Chowder

It’s winter, and to me, that is warm soups. Not just for backpacking either, day trips are worth the bringing of gear along – a small stove, small pot, and a meal to prep. You’ll get hydrated and warmed up for the return trip back to the car.

Directions for both FBC (Freezer Bag Cooking) and One Pot Method are included.

The soup is vegetarian, though it contains dairy. It is gluten-free as well. It’s a thick chowder, so add more water if you find it too thick (I prefer my chowders to be thicker!)

Corn Chowder

In a quart freezer or sandwich bag:

• ½ cup instant mashed potato flakes (used lower sodium)
• ½ cup freeze-dried sweet corn
• ¼ cup dry milk
• 2 Tbsp freeze-dried bell pepper
• 1½ tsp dried onion
• 1 tsp dried parsley
• 1 tsp granulated dried
• 1 tsp (or ½ cube) lower sodium vegetable bouillon
• ½ tsp Old Bay Seasoning

Also Take:

• ¼ cup freeze-dried cheddar cheese

FBC Method:

Bring 2 cups water to a boil.

Place the freezer bag in a freezer bag cozy.

Slowly pour the hot water in, stirring well. Seal tightly and let sit for 10 minutes.

Stir again, cuff the bag by folding it partway down, sprinkling the cheese on, and stirring it to melt.

One Pot Method:

Bring 2 cups of water to a boil in a small pot, preferably non-stick or HAA, for easy cleanup.

Stir in the soup mix, cover tightly, and let sit for 10 minutes.

In cooler temperatures or at altitude, put it into a pot cozy.

Stir well, top with cheese, stir in.

Serve 1 large appetite or 2 as a small side.

FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes.

~Sarah