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, add more water if you find it too thick (I prefer my chowders thick!)
In a quart freezer or sandwich bag:
- ½ cup instant mashed potato flakes (used lower sodium)
- ½ cup freeze-dried sweet corn
- ¼ cup instant dried milk
- 2 Tbsp freeze-dried red bell pepper
- 1½ tsp dried onion
- 1 tsp dried parsley
- 1 tsp granulated dried or freeze-dried garlic
- 1 tsp (or ½ cube) lower sodium vegetable bouillon
- ½ tsp Old Bay Seasoning
- ¼ cup freeze-dried cheese (cheddar or montery jack)
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, sprinkle the cheese on, stir in to melt.
One Pot Method:
Bring 2 cups 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 into a pot cozy.
Stir well, top with cheese, stir in.
Serve 1 large appetite, or 2 as a small side.
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