Potato Cheese Chowder

Potato Cheese Chowder

  • 2 Tbsp butter powder
  • 1 Tbsp diced dried celery
  • 1 Tbsp diced dried onion
  • 1 cup dried hash browns
  • 1 Tbsp lower sodium bouillon (veggie, beef or chicken)
  • 1 Tbsp dried parsley
  • ¼ tsp paprika
  • ¼ tsp ground black pepper
  • ¼ cup dry milk
  • 2 ounces cheddar cheese

Pack all the dry ingredients except for the milk in a sandwich bag. Mark bag “Add 3 cups water”. Pack the dry milk in a snack size bag.


In your pot add the water and the potato bag contents, bring to a boil. Lower the heat and simmer for 5 minutes.

Meanwhile, dice up the cheese.

Stir in the milk powder, then the cheese. Turn off the stove and let sit for a minute to melt.

Serves 2.
For the hash browns, you can find a couple types in grocery stores, often hidden with mashed potatoes so look if you don’t see them. The brand I used had salt added, taste before salting. You can also dehydrate frozen hash browns (with no oil added) at home and use those.
For the cheese, use either shelf stable cheddar, or real cheddar, depending on how long you will be gone – or how hot it is outside.
Dried celery flakes can be used, find those in the spice section of grocery stores.