Corn Chowder Recipe for Telluride Camping

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Recently our Ambassador, Liv McCoy went on a camping trip to Telluride, CO just before the Fall season was over.

Here is her story…. Our planning couldn’t have been more perfect with the fall colors. The weekend was filled with hiking, exploring, taking in the views, taking photos of waterfalls, Orvis hot springs and doing the Via Ferretta. But more then anything our plan was to let the stress melt away.

The first weekend of October in Telluride it is still technically the off-season. Despite that the campsite in the south end of town only had one site left which was perfect for us. Each morning we would dread getting out of our sleeping bags, but once we got on our hiking clothes and shoes for the day the weather was warming up. Sunny blue skies with yellow and orange aspen leaves everywhere making hiking perfect in tank tops and hiking pants.

A course after hiking at such high elevation we’d come back to our campsite starving. Us girls took turns cooking dinner each night and for my night I made homemade corn chowder. Well, I made the corn chowder at home before the camping trip, put it in a container and then reheated once we were out camping. To minimize dishes I created my own bread bowls, that went perfectly with the corn chowder. The soup was well received which I wasn’t surprised considering it was my mom’s homemade corn chowder recipe.

5 strips of bacon
2 Tbsp. butter
1/2 onion chopped
2 cans of creamed corn
2 cups evaporate milk
1 can of sweet corn kernels
1 Tbsp chicken bullion
about 2 cups of mashed potatoes
1 tsp season salt
½ tsp parsley
¼ tsp poultry seasoning

First cut the strips of bacon into small pieces. This works best with kitchen scissors. Fry bacon in a pan on med heat until it is thoroughly cooked, but not crispy. In medium size pot sauté your butter and chopped onions together until soft. Add in your bacon, creamed corn, evaporated milk, potatoes, kernel corn and chicken bullion.

Note: Mom usually uses left over mash potatoes, but when I don’t have left overs I use a couple red potatoes diced up really small.

Mix together and then add all your seasonings: salt, parsley, season salt, poultry seasoning, and fresh ground pepper to your tasting. Keep on medium heat until potatoes are soft and the soup is heated thoroughly.

Ladle into bowls or bread bowls and enjoy!



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