This is a quite versatile recipe; I’m giving the corn variation, but it can be adapted to a variety of add- ins; just leave out the corn and substitute whatever. Preparation is super- simple, too: just add a cup of boiling water, stir, let set to re- hydrate, and chow down. I use reduced- sodium bouillon and choose add- ins which are low in sodium. Note that bouillon powder can be combined in the dry mix, but bouillon cubes must be dissolved in the water prior to mixing with the other dry ingredients. Using the cubes means a dirty pot anyway, so I just boil to dissolve, stir in the dry mix, set in a pot- cozy and eat from my camp cup. Corn takes about 15 minutes or more to re- hydrate so start the chowder early and finish your camp chores while it “cooks” in a cozy.
1/4 C Instant potato flakes
1/4 C Whole- milk powder
1/4 C Dehydrated corn (home- dried: canned may have salt, frozen takes longer to re- hydrate/cook)
1/2 tsp Chicken bouillon powder or 1 cube
1/8 tsp Celery powder (optional; and it’s high in sodium)
1 tsp Coffee creamer
1 Tbsp Margarine or olive oil
1/4 C Instant potato flakes
1/4 C Whole- milk powder
1/4 C Dehydrated corn (home- dried: canned may have salt, frozen takes longer to re- hydrate/cook)
1/2 tsp Chicken bouillon powder or 1 cube
1/8 tsp Celery powder (optional; and it’s high in sodium)
1 tsp Coffee creamer
1 Tbsp Margarine or olive oil
Pepper to taste
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