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.