Freezer Bag Cooking · Insulated mug method · One Pot Meals · Trail Cooking

Fall Soup: Bacon & Corn Chowder

I was inspired to re-do a recipe from the past, a clam and bacon chowder. It though, was a one-pot soup, and called for flour. Update it a bit, gluten-free if possible and be ready for cold fall nights….add in spicy bacon and leave out messy clams.


Recently, Dani brought me a gift from a small company over where she lives, on The Olympic Peninsula here in Washington State. Olympic Onion is a locally grown green onion powder. I dusted my soup with this at the end. Delicious!


This past weekend, Dani and I attended IFBC 2013 in Seattle. A food bloggers conference is like heaven for us….a favorite company of mine was there, California Olive Ranch. I happen to love their packets, and that I won a bottle of oil during an olive oil tasting class? Oh, so much the better.


Just in case everyone thought I was being all healthy, I was lured recently by a package of Jalapeño Bacon. Find it hanging or loitering with the ‘salad topping’ section in grocery stores.


Now onto that delicious chowder…..


Bacon & Corn Chowder

In a quart or gallon freezer bag (see notes):

  • 1 cup plain instant mashed potatoes
  • 1 cup freeze-dried corn (1.48 ounce bag)
  • ¼ cup dry milk
  • ¼ cup Parmesan cheese (green jar type)
  • 1 Tbsp dried parsley
  • 1 tsp granulated garlic
  • 1 tsp Old Bay Garlic & Herb blend or similar
  • 1 tsp dried dill weed

Also take:

  • 4 packets broth concentrate
  • 1 packet olive oil
  • 3 ounce bag shelf-stable bacon (see notes)

FBC Method:

Bring 4 cups water to boil. Set aside while adding the oil and broth concentrate to the freezer bag. Put bag in a cozy, slowly add water while stirring. Seal tightly and let sit for 5 minutes.

One Pot Method:

Bring 4 cups water, oil and broth concentrate to a boil. Add in dry  ingredients, stir well and cover tightly. Take off stove and let sit for 5 minutes. In cooler temperatures or at higher altitude, use a pot cozy to retain heat.

Serves 2.


Why the bag sizes? Quart bags only hold about 2 cups water reasonably. If you want to do FBC, use a gallon bag – or divide the dry between two bags, so each person has their own bag. Either way.

Plan a breakfast to use the other half of the bacon the next day, or if you like it extra bacon-y, use the whole bag!

Grab a couple of small round rolls of sourdough or french bread at your grocery store bakery before leaving town. They are easy to cut off the top, rip out the bread and use them for “bowls”. Often stores sell them two per bag. If that fails, a few crusty rolls packed on top of your pack are nice.

One thought on “Fall Soup: Bacon & Corn Chowder

  1. Not bad! I’ll look for Olympic Onions and the Jalapeno Bacon.Both sound interesting – the spicy bacon especially.
    Great fall hiking recipe – thanks

    I usually make serving size for one and use FBC method 🙂 – works for me. JD

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