Southwest Chicken Chowder

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

Ingredients

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• 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

Equipment

• 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!