Potato Cheese Chowder



Potato Cheese Chowder
Recipe Type: Soups
Cuisine: One pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 1
Description Hearty potato chowder, a large 1 or 2 smaller servings.
  • 2 T butter powder
  • 1 T diced dried celery
  • 1 T diced dried onion
  • 1 c dried hash browns
  • 3 t lower sodium bouillon (veggie, beef or chicken)
  • 1 T dried parsley
  • 1⁄4 t paprika
  • 1⁄4 t ground black pepper
  • 1⁄4 c dry milk
  • 2 oz cheddar cheese
  • 3 c water
  1. Pack all the dry ingredients except for the milk in a sandwich bag. Pack the dry milk in a snack size bag.
  2. In your pot place the water and the potato bag, bring to a boil. Lower the heat and simmer for 5 minutes.
  3. Meanwhile dice up the cheese.
  4. Stir in the milk powder, then the cheese. Turn off the stove and let sit for a minute to melt.
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 hash browns at home and use those.[br]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.[br]Dried celery flakes can be used, find those in the spice section of grocery stores.