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

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223 400 Survival Common Sense Blog | Emergency Preparedness

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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