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.
- 1 tbsp (15 ml) dried onion flakes
- 3 tbsp (45 ml) dried bell peppers (I used a mix of green and red peppers)
- 1 cup (250 ml) freeze dried corn
- 1 cup (250 ml) freeze dried chicken
- 1 tbsp (15 ml) chicken broth powder
- ¼ tsp (1 ml) cayenne pepper
- ¼ tsp (1 ml) dried thyme
- ¼ tsp (1 ml) black pepper
- 2 tbsp (30 ml) ghee
- ¾ cup (175 ml) whole milk powder
- 2 ½ tbsp (37 ml) cornstarch
- 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!
- Mix all the dry ingredients, except for the whole milk powder and the cornstarch in plastic bag #1.
- Put the whole milk powder and the cornstarch in bag #1.
- Pour ghee in a leakproof container.
- Mix 4 cups (1 L) of water with the content of bag #1 in a pot.
- Bring to boil, add the ghee and simmer for 5 minutes or until the chicken and the vegetables are rehydrated to your taste.
- Add about ¼ cup (60 ml) of cold water to bag #2 and mix.
- Add the content of bag #2 to the boiling soup.
- Let it cook for a few more minutes while mixing with a spoon until the chowder thickens.