Whether your at hunting camp or just camping this corn chowder will take the chill off.
-By The Solo Stove Staff
Easy to make, incredibly savory corn chowder combines everyone’s favorite starches with just enough spice to please every camper’s palate.
2 Corn on the Cob
1 Russet Potato
1 Red Onion
3 Green Onions
1/2 Garlic Clove
1 quart of Vegetable Stock
2 tbsp of All-Purpose Flour
5 tbsp of Olive Oil
2 Bay Leaves
1/2 Cup of Cream
1 tsp of Salt
1/4 tsp of Black Pepper
Red Pepper Flakes To Taste
Cut kernels off the cob. Dice the onion and potato, then slice the green onion and mince the garlic.
Put the pot on Solo Stove and add olive oil.
Add garlic 5 minutes before onions are done.
Then the all-purpose flour and stir for another minute.
Mix in corn, then gradually pour in vegetable stock and let it come to a simmer.
Add potatoes, bay leaves, salt, pepper, and red pepper flakes. Simmer until potatoes are tender.
Slowly pour in cream.
Serve the soup and sprinkle with green onion, black pepper, and red pepper flakes.