Corn and Potato Chowder for Hikers on the Appalachian Trail

For hikers who don’t eat much meat, this is a good option. It does have chicken bouillon, so it is not vegetarian, but it is hearty and delicious. You can add onion or other vegetables if you like. I like onion in it too. Here is the recipe.

Corn and Potato Chowder (makes 1 serving)
3 tbsp. Harmony House dehydrated potatoes
3 tbsp. Harmony House dehydrated corn
1 cube chicken bouillon
1 tbsp. Meyenburg goat milk powder                                     ¼ tsp Old Bay seasoning
¼ tsp salt, or less                                                                  ¼ tsp pepper
3 tbsp. Pioneer Country Gravy Mix                                        1 ½ cups water or more

Crush chicken bouillon cube and mix well with goat milk and gravy mix. Seal vegetables in one bag, and dry ingredients into another. In a larger bag, add six two-cracker packs of crackers to the soup base and vegetables and seal with an oxygen absorber inside.

On the trail: Bring water to a boil; add vegetables. Lower heat to simmer. Cook until vegetables are tender. Add gravy base, and heat through.

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