Backcountry corn and potato chowder

Posted on June 17, 2012


This  instant meal is shockingly fulfilling on cold/wet nights or after a long, rough day when you might otherwise consider trail bars for dinner to avoid the hassle of cooking. This meal uses bacon, dehydrated at home to last a few days without refrigeration (or, use the shockingly good Bacon Jerky they sell at Costco now).

Feeds 2 for dinner
1 1/2 cup corn chowder soup mix (1.)
1/2 cup instant mashed potatoes
1/3 lb Bacon
2 oz (or more) Cheddar cheese
Salt and pepper to taste

At home, cook bacon on stove till golden but not too crisp, then drain of oil. Place on a baking sheet lined with paper towels and put in oven preheated to 200° or a food dehydrator for about 4 hours. Package in a vaccum-sealed bag (preferably, to extend shelf life) then refrigerate until your trip. Combine soup mix and instant potatoes in a ziploc.

At camp, bring 4 cups water with bacon to a boil then add soup+potato mix. Add water if necessary to reach desired consistency. Top with cheese.

Approximate Nutrition Value (one serving):

  • 750 calories
  • 23 grams fat
  • 2100 mg sodium
  • 66 g Carbohydrates
  • 34  g protein

Shopping notes:
1. Usually found at natural food stores (hippy markets) in bulk, but you can also find single-serve versions in most grocery stores (this latter is more expensive).

Posted in: Trail Recipes