Simple Salmon Camp Chowder with Backpacker's Lightweight Option

2 chopped onion
1/2 chopped red pepper
2 cloves garlic chopped
1/2 stick of butter
6 tbsp potato flakes
1/2 c powdered milk
1 tbsp chicken bouillon
Red pepper flake (optional)
1 can Atlantic salmon chunks (Trader's)
4 cup water

Cover the butter in the raw onions so it won't stick to the sides of a Ziplock bag. In that same bag also add the red pepper and garlic. In a second bag, combine the potato flakes, powdered milk and the chicken bouillon. At camp, sautee the contents of the first bag until the vegetables are soft, then add the water and the second bag. Whisk them together and boil them together for about 15 minutes. Add the can of salmon and boil for another five minutes.  

If you’re backpacking this in, I recommend just bringing the list above and serving it that night. If you’ll be out for a few days, go ahead and dehydrate the onion and pepper on your dehydrator trays and sub the butter with nutritional yeast flakes.

Serves 2-4