Salmon Chowder

This is a modification of a recipe from Prosecutor’s Cookbook, which he called “Isle Royalle Salmon”. This is modified to serve 2 people, and for cooking on an alcohol stove. If cooked on a canister stove, be sure to scrape the bottom of the pan frequently, since the milk/flour could tend to scorch. The more diffuse flame of an alcohol stove has less of a tendency to scorch. A version of this recipe won first place in the Titanium Chef 2002 backpacking cooking contest.

First baggie (these are things that need a little presoaking):

1/3 package Knorr Spring Vegetable Recipe Mix

1/2 cup potato slices (from bulk foods or a scalloped potato package

1 tablespoon dehydrated onions

1/16 teaspoon thyme

1/2 teaspoon chicken bouillon

1/16 teaspoon white pepper (this doesn’t make it too spicy for my taste)

Second baggie:

6 oz smoked salmon.

Third baggie:

1/4 C dehydrated milk

1 tablespoon flour

1/4 cup dehydrated mashed potatoes

Preparation (cut out this label to put in the meal package):

Salmon Chowder

Heat 2 cups water to boiling, and pour off into a bowl with the potato slices and dried vegetables. Let these stand and soak while preparing the rest of the meal. Heat another 1 1/2 cups to boiling, and slowly stir in the bag of milk, mashed potatoes, and flour, frequently stirring using a whisk or a spatula to scrape the bottom. When the milk/flour/mashed potatoes are mixed in with no lumps, add in the dried vegetables, and simmer for 10 minutes. Add in the salmon lastly, and simmer for 5 minutes or until the potato slices are tender. Serves 2.