Corn and Sausage Chowder
This is my twist on corn chowder. I adapted it for light weight hiking and paddling. It easily lends itself to freezer-bag cooking.
1/4 cup (29 Gm) Idahoan Baby Red Skins Instant Mashed Potatoes
3 Tablespoons Nido whole milk
1 teaspoon Cornmeal
1 teaspoon Chicken bouillon, granules sodium free
1/2 teaspoon Sugar, white granulated
1/2 teaspoon Butter Buds Sprinkles
1/2 teaspoon Celery salt
1/8 teaspoon Black pepper
1/2 teaspoon Onion chopped, dried
1/4 teaspoon Thyme, ground
1/4 cup (11 Gm) Emergency Essentials Super Sweet Corn, freeze dried
1/4 cup (4 Gm) Emergency Essentials Green Pepper, freeze dried
1/2 cup (34 Gm) Emergency Essentials Sausage Crumbles, freeze dried
Place in a small plastic ziplock bag the instant potato flakes, milk powder, cornmeal, chicken bouillon granules, sugar, Butter Buds, celery salt and black pepper.
Package Weight: 4.5 oz.
In a quart ziplock freezer bag, combine the corn kernels, sausage crumbles, bell peppers, chopped onion, thyme, a copy of the “At Camp” instructions and the sealed bag with the potato flakes.
Remove the small plastic bag with potato flakes; set aside. Place the corn mixture in a medium pot. Add 3-3/4 cups water (fill to the 900 ml mark). Cover; bring to a boil. Cook until corn is tender. Take off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in an insulated cozy.
- Servings Per Recipe: 1 serving
- Amount Per Serving: 4 cups
- Calories: 556.2
- Total Fat: 34.6 g
- Cholesterol: 50.0 mg
- Sodium: 1,738.8 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 2.0 g
- Protein: 22.1 g