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Food and Cooking

How-to recipe: Make Southwest Chicken Corn Chowder from storage foods

How-to recipe: Make Southwest Chicken Corn Chowder from storage foods

Survival food is sustenance that can be made easily during a survival or emergency situation with simple, long-term storage food items, cooked outdoors, using off-the-grid methods.

This chowder recipe comes from the late Jan LaBaron’s  food storage cookbook: ” Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals.

Southwest Chicken Corn Chowder

1 dutchoven

This recipe adapts readily to Dutch oven campfire cooking.

Ingredients:

3 Tbs dehydrated onions

1/2 tsp garlic granules

1 small can diced green chilies (or 2 large, fresh roasted chilies of your choice)(or use dehydrated)

2 c freeze dried corn or dehydrated

I c dehydrated or freeze dried potato dices

5 c water

1 c white cream sauce (Pick your favorite white cream sauce recipe)

2 tsp oregano

1 tsp cumin (ground)

1 Tbs chicken soup base

1-1/2 c freeze dried chicken (or canned chicken)

Tortilla chips for garnish, if desired

In a small stockpot, add water and bring to a boil. Add potatoes, onions, garlic, green chilies, oregano, cumin and chicken soup base. Simmer until vegetables are tender. Now add the freeze dried corn, cook for another 5 minutes. In a separate bowl, mix together 1-1/2 c waster and cream soup base until smooth, slowly add the cream soup base to soup mix that has been simmering. Once this is incorporated, add the freeze dried tortilla chips and additional cheese if desired.

– from “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals”

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Food and Cooking

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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