Southwest Chicken Chowder

 2 hungry backpackers  5 min prep, 10 min cooking  141g / serving

This chowder with southwest notes makes a consistent meal with 40g of protein per serving. Perfect to warm up on chilly evenings.


Note: This recipe contains affiliate links. You can read my disclosure here.


  • Stove + fuel
  • Pot large enough for 2 liters (8 cups)
  • Wooden spoon to mix
  • Bowl to eat (you could always eat directly in the pot, no judgement here!)
  • sporks or spoons!

Before trip

  1. Mix all the dry ingredients, except for the whole milk powder and the cornstarch in plastic bag #1.
  2. Put the whole milk powder and the cornstarch in bag #1.
  3. Pour ghee in a leakproof container.

At camp

  1. Mix 4 cups (1 L) of water with the content of bag #1 in a pot.
  2. Bring to boil, add the ghee and simmer for 5 minutes or until the chicken and the vegetables are rehydrated to your taste.
  3. Add about ¼ cup (60 ml) of cold water to bag #2 and mix.
  4. Add the content of bag #2 to the boiling soup.
  5. Let it cook for a few more minutes while mixing with a spoon until the chowder thickens.
  6. Enjoy!
comments powered by Disqus