Live the life on the trail with an adventurous backpacking recipe.
Bacon & Corn Chowder
In a quart or gallon freezer bag (see notes):
- 1 cup plain instant mashed potatoes
- 1 cup freeze-dried corn (1.48 ounce bag)
- ¼ cup dry milk
- ¼ cup Parmesan cheese (green jar type)
- 1 Tbsp dried parsley
- 1 tsp granulated garlic
- 1 tsp Old Bay Garlic & Herb blend or similar
- 1 tsp dried dill weed
- 4 packets broth concentrate
- 1 packet olive oil
- 3 ounce bag shelf-stable bacon (see notes)
Bring 4 cups water to boil. Set aside while adding the oil and broth concentrate to the freezer bag. Put bag in a cozy, slowly add water while stirring. Seal tightly and let sit for 5 minutes.
One Pot Method:
Bring 4 cups water, oil and broth concentrate to a boil. Add in dry ingredients, stir well and cover tightly. Take off stove and let sit for 5 minutes. In cooler temperatures or at higher altitude, use a pot cozy to retain heat.
Why the bag sizes? Quart bags only hold about 2 cups water reasonably. If you want to do FBC, use a gallon bag – or divide the dry between two bags, so each person has their own bag. Either way.
Plan a breakfast to use the other half of the bacon the next day, or if you like it extra bacon-y, use the whole bag!
Grab a couple of small round rolls of sourdough or french bread at your grocery store bakery before leaving town. They are easy to cut off the top, rip out the bread and use them for “bowls”. Often stores sell them two per bag. If that fails, a few crusty rolls packed on top of your pack are nice.
See the blog post behind this recipe.