Craving a hearty chowder to warm your bones on a cold evening? Trail cooking is made simple with this one-pot soup. Grab a couple of crusty rolls at the store before heading out on your trip to dip into the soup.
Blustery Day Double Potato Chowder
- 1 cup dried instant hash browns
- ¼ cup diced dried onion
- 4 tsp low-sodium vegetable, chicken, or beef bouillon
- 1 tsp dried parsley
- ¼ tsp diced dried garlic
- ¼ tsp dried thyme
- ¼ tsp ground black pepper
- 1⁄2 cup instant mashed potatoes
- ¼ cup shelf stable parmesan cheese (green can)
- ½ cup French’s fried onions
- 1 Tbsp olive oil or 1 packet
At home:
In a sandwich bag, pack the hash browns through the black pepper. In a second bag, pack the mashed potatoes through the fried onions. Tuck in the oil.
In camp:
Add the vegetable/seasoning bag and 4 cups water to your pot. Cover and set aside for 15 minutes for the vegetables to rehydrate. Add the oil, stir well, and bring to a boil. Lower the flame to low, cover, and simmer on a low boil for five minutes. Turn off the stove and the contents of the cheese/potato bag into the pot. Stir well, taste for seasoning, and add more pepper and salt as desired.