Clam & Bacon Chowder
Perfect for shoulder-season trips and chilly summer nights, this chowder will keep you warm from the inside out.
Recipe by Sarah Kirkconnell. www.trailcooking.com
About 2 servings
PREP TIME / COOK TIME
5 minutes / 20 minutes
- 1 cup instant plain mashed potatoes
- 1/4 cup shelf stable bacon
- 4 tsp low-sodium chicken bouillon
- 1 tsp dill weed
- 1/4 tsp granulated garlic
- 1/4 tsp black pepper
- 1/4 cup dry milk
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 6.5-ounce can minced clams
- 1/4 cup Parmesan cheese
- 1 tsp dried chives
Add 1 cup cold water to the milk bad, seal tightly and shake until dissolved.
Add 3 cups water, oil, and contents of potato bad to your pot. Bring to a boil and stir the milk mixture into the soup. Bring back to a gentle bubble and let thicken.
Turn to a low flame and add in the clams with broth, cheese and chives. Let heat through but don't boil.