Miss Lorion

Another mommy/crafter blog? Well, why not!

Salmon Chowder in a bag – Backpacking recipe

  • 1/2 cup instant potatoes flakes
  • 1/4 cup instant dry milk powder
  • 2 Tbsp dehydrated mixed vegetables (carrots, celery, peas, tomatoes, onions, bell peppers,green beans & parsley),
  • 1/2 tsp seafood seasoning
  • 1/4 tsp roasted garlic powder (garlic powder would do just as well)
  • 2 tsp onion powder
  • 2 tsp dry dill
  • salt and pepper to taste
  • 3 oz pink salmon pouch
  1. Mix all the dry ingredients in a freezer Ziploc bag or a sous-vide sturdy type of bag that can take cooking temperature.
  2. Add 2 cups of boiling water.
  3. Add the salmon to the bag.
  4. Seal the bag and swirl to mix thoroughly the ingredients.
  5. Let stand 15 to 20 minutes.
  6. Yields 2 portions for adults or growing Tweens.


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