Bacon & Corn Chowder
In a quart or gallon freezer bag (see notes):
- 1 cup plain instant mashed potatoes
- 1 cup freeze-dried corn
- ¼ cup dry milk
- ¼ cup Parmesan cheese (green jar type)
- 1 Tbsp dried parsley
- 1 tsp granulated garlic
- 1 tsp Old Bay Garlic & Herb blend or similar
- 1 tsp dried dill weed
Also take:
- 4 packets of broth concentrate or 4 tsp low sodium broth powder
- 1 packet olive oil
- 3-ounce bag of shelf-stable bacon (see notes)
FBC Method:
Bring 4 cups of water to boil. Set aside while adding the oil and broth concentrate to the freezer bag. Put the bag in an FBC cozy and slowly add water while stirring. Seal tightly and let sit for 5 minutes.
One Pot Method:
Bring 4 cups water, oil, and broth concentrate to a boil. Add in dry ingredients, stir well, and cover tightly. Take off the stove and let sit for 5 minutes. In cooler temperatures or at higher altitude, use a pot cozy to retain heat.
Serves 2.
Notes:
Why the bag sizes? Quart bags only hold about 2 cups of water reasonably. If you want to do FBC, use a gallon bag – or divide the dry between two bags, so each person has their own bag. Either way.
Plan a breakfast to use the other half of the bacon the next day, or if you like it extra bacon-y, use the whole bag!
Grab a couple of small round rolls of sourdough or french bread at your grocery store bakery before leaving town. They are easy to cut off the top, rip out the bread, and use for “bowls.” Often, stores sell them two per bag. If that fails, a few crusty rolls packed on top of your pack are nice.