- Trail Cooking 101
- Dehydrating 101
- Wild Harvesting and Flora
- Recent posts
- Planning Menus
- The Fauxbaker
- Links and Resources
|Prep time||10 minutes|
Hearty potato chowder, a large 1 or 2 smaller servings.
|1||T||diced dried celery|
|1||T||diced dried onion|
|3||t||lower sodium bouillon (veggie, beef or chicken)|
|1⁄4||t||ground black pepper|
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 dry frozen hashbrowns at home and use those.
For the cheese, use either shelf stable cheddar or the real cheddar, depending on how long you will be gone - or how hot it is.
Dried celery flakes can be used, find those in the spice section of grocery stores.
Pack all the dry ingredients except for the milk in a sandwich bag. Pack the dry milk in a snack size bag.
In your pot place the water and the potato bag, 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.