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Blustery Day Double Potato Chowder

Tue, 08/31/2010 - 13:02 — Sarah

Summary

Yield
Prep Time20 minutes
Recipe TypesSoups

Description

Hearty soup

Ingredients

  • 1 c dried instant hash browns
  • 1⁄4 c diced dried onions
  • 4 t low sodium vegetable or beef bouillon
  • 1 t dried parsley
  • 1⁄4 t diced dried garlic
  • 1⁄4 t dried thyme
  • 1⁄4 t ground black pepper
  • 1⁄2 c instant mashed potatoes
  • 1⁄4 c shelf stable parmesan cheese
  • 1⁄2 c fried onions
  • 1 T olive oil (1 packet)
  • 4 c water

Instructions

At home:
In a sandwich bag pack the hash browns through 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 to the pot. Stir well, taste for seasoning and more pepper and salt as desired.

Notes

This was featured in the November/December 2009 issue of Washington Trails Magazine.

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