Simple Campfire Sausage Chowder

Check out the newest Scout Chef Kitchen recipe! This one was sent over by the Montana Council and it is another total winner. It’s simple, hearty, and full veggies (you know how I feel about that – any and all that can be added, DO it!).

Ingredients

• 2 teaspoons instant chicken bouillon granules or 2 bouillon cubes, crushed
• 1 cup instant nonfat dry milk powder
• 12 oz. cheddar cheese shredded
• 3 tablespoons flour (or 1.5 tablespoons cornstarch)
• 1 medium onion
• 3 medium potatoes
• 8 medium-large carrots
• 1 bag frozen riced cauliflower (can be found in freezer sections)
• 12-16 oz. smoked sausages
• 5 cups water (divided)
• 1 can (11-16 oz) whole kernel corn (or frozen corn)
• Salt and pepper

Directions

• At home, up to 24 hours ahead of time: Combine bouillon granules with milk powder in a plastic zipper bag and seal
• Combine shredded cheese and flour in another zipper bag, and seal (skip this step if you are just making this at home!)
• Chop onions, place in a third zipper bag, and seal
• Scrub potatoes and carrots; leave whole and place in separate bag
• Store all bags in the refrigerator until time to leave
• In camp or at home: Slice sausages
• In a 12-inch Dutch oven, sauté sausage and onions until onions are limp
• Dice unpeeled potatoes; slice unpeeled carrots into thin slices
• Add potatoes and carrots to sausage and onion mixture with 2 cups water
• Heat to boiling; reduce heat and cover. Simmer for 10-15 minutes or until carrots are tender
• Add in the riced cauliflower and stir in completely - let simmer for 5-7 minutes while working on the next step
• Combine dry milk powder with remaining 2 cups water; blend until smooth
• Stir milk and canned corn into the soup. Heat to simmering
• Add cheese mixture (or if you are at home, add the flour/cornstarch first by sprinkling in and stirring constantly. Wait a couple of minutes while continuing to stir and then add the cheese into the chowder), stirring constantly, until cheese is melted
• Add salt and pepper to taste and serve
• Makes six servings

Shout out to the Montana Council for commenting on the “Packing for Your First Campout” Facebook Live event with this recipe (did you miss it? Check it out here)! Do you have a favorite Pack or Troop recipe that you want to see on Scout Chef Kitchen? Drop it in the comments below and be sure to continue sharing your camp cooking photos on Facebook, Instagram, and Twitter (tag us so we can see!).