Boise Chowder

Serves: 5
Total Calories: 52


1 cup dried instant hash browns
1/4 cup diced dried onion
4 teaspoons low sodium vegetable or beef bouillon
1 teaspoon dried parsley
1/4 teaspoon diced garlic
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup instant mashed potatoes
1/4 cup shelf stable Parmesan cheese
1/2 cup fried onion
1 tablespoon olive oil (1 packet)
4 cups water


1. Put hashbrowns and seasonings in Ziploc bag.

2. Put instant potatoes, parmesan cheese and fried onions; tuck in oil. In a second Ziploc bag.

1. Add hashbrown/seasoning bag and water to pot; cover and set aside 15 min.

2. Add oil; stir and bring to boil; lower heat and simmer 5 min.

3. Turn off stove and add contents of cheese/potato bag; stir well.

Note: This recipe was featured in 11/12 2009 issue of Washington Trails Magazine.

Quote: "The fire is the main comfort of the camp, whether in summer or winter, and is about as ample at one season as at another. It is as well for cheerfulness as for warmth and dryness." Henry David Thoreau

Nutritional Facts:

Serves: 5
Total Calories: 52
Calories from Fat: 45

This Boise Chowder recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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