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Restaurant-quality dining on the trail. Choose from Mushroom and Tomato Orzo with Pesto or Chicken Posole Wraps for your next campfire dinner.
Chicken Sausage Corn Chowder
Dried peppers, zucchini, and spices commingle with corn and sausage in this savory stew.
1/3 cup sun-dried tomatoes, diced
11/2 oz. dehydrated corn
1 oz. dehydrated zucchini, or 1 whole zucchini
2 dried ancho chilies, sliced (or 11 oz. can diced chilies)
2 red/yellow sweet peppers, sliced in strips and dehydrated
1/4 teaspoon dried thyme
1/4 teaspoon dried dill
1/2 teaspoon dried basil
1 red onion (1/2 cup diced)
1 clove garlic
1 or 2 precooked 6-inch chicken-apple sausages
1 cup powdered milk
2 tablespoons olive oil
At home: Combine dried vegetables in one zip-top bag; combine the 3 spices in another. Pack onion and fresh veggies in paper bags. Repackage powdered milk.
In camp: Rehydrate veggies in 3 cups lukewarm water for 15 minutes. Mince garlic, dice vegetables, and slice zucchini and sausages into 1/2-inch-thick coins. Heat oil, then sauté onion and garlic for 3 minutes. Add spices and sausage, and cook for 5 more minutes. Pour in rehydrated veggies with their water. Simmer 10 minutes or until tender; add more water if necessary. Meanwhile, pour 1 1/2 cups cold water into a 1-liter Lexan bottle; add powdered milk and shake well. Add to soup gradually. Heat until hot but not boiling. Serves 4 to 6. Note: don't use dried ancho chilies, which are hotter than Hades.