Smoked Salmon Chowder
Submitted by Heather Kelly Fort Collins, Colorado
- ¼ cup dehydrated canned smoked salmon
- ¼ cup dehydrated peas and carrots
- 1/8 cup powdered coconut milk
- lots of dried dill
- dash of curry, optional
- salt and pepper to taste
Mix all of these in a ziplock before trip.
On the Trail:
Put ingredients in pot and add enough water to cover, let sit 5-10 minutes. Bring to boil and then let sit in pot cozy for another 5-10. You can add different amounts of water depending on how thick you like your chowder. Add liberal amounts of sea salt and pepper to taste.
Additional Comments or Suggestions:
Serve with mashed sweet potatoes.
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