Potato Broccoli Chowder

Being a newbie at cooking with dehydrated foods can be a little intimidating. All of us have to start somewhere though! This recipe was my first ‘official’ try. I had to make a second batch. Let me explain. The first batch was good, but I knew I could make it better. I learned my lesson. I need to follow the instructions pretty closely until I am a little more comfortable with my media. All in all, it was still extremely easy and convenient.

Let’s start with some basics.

When rehydrating the foods you are going to cook with I found that it was easiest to measure out the amount you need (because of the freeze drying process they stay the same size that they were and will become when they are rehydrated) and then cover with warm water. You may need to stir them a little to make sure that everything has a chance to hydrate. Let them sit for 5 minutes and then drain off your excess water.

Milk can be a little tricky if you don’t think about it (this was my downfall my first time through). When rehydrating something that will stay in a liquid form (or has to have a specific amount of water added to it) remember to work out the proportions. I will try to be pretty clear with my recipes on how much dry ingredient to use, but other recipes might not do that. For example, this recipe calls for 3 cups of dehydrated milk. My first try I dumped 3 cups of dehydrated milk in. It turned out super thick because I didn’t have enough liquid to mix in all of that powder. On my second try I converted my 3 cups of dehydrated milk to mean 3 cups of milk. Your conversion for milk is usually around 3 tablespoons of powder and 8 oz, or 1 cup, of water.

Okay, that’s probably enough for today’s recipe.

Ingredients:
5 small potatoes (Could use Freeze Dried*)
1/4 cup chopped onion (Freeze Dried)
3 Tablespoons (Tbsp) Butter
2 cloves of Garlic, minced (or 1 Tbsp Garlic Powder)
3 Tbsp Flour
3 cups of Milk (9 Tbsp powder and 3 cups of water)
1 cup Shredded Cheddar cheese (Freeze Dried)
2 cups of Broccoli (Freeze Dried)

Optional Toppings:
Bacon
Cheese
Green Onions

1. Bring a large pot of water to a boil. While waiting for the water to heat wash and slice your potatoes. The thinner you slice them the faster they will cook, but you don’t want them too thin. You need something to bite into. Once your water is heated and your potatoes are sliced add them to the water and let them cook until tender (easily pierced with a fork). Drain, but reserve 1 cup of cooking liquid.

2. While your potatoes are cooking go ahead and hydrate your other ingredients. Measure out your broccoli, cheese, and onions, cover in warm water, stir a little, then set aside. For your milk measure out 3 cups of hot water, then add your 9 tablespoons of dehydrated milk powder. Stir it well with a whisk to incorporate some air. Let it sit.

3. Drain your broccoli, cheese, and onions.

4. Melt your butter in a frying pan over medium heat; cook onion in butter until translucent and tender. Add your garlic and let it cook for one minute. Add flour to mixture and stir until smooth. Cook for 1 additional minute.

5. Add your onion mixture to your drained potatoes. Return to heat and gradually ad your cooking liquid and milk. Stir well.

6. Add your cheese and broccoli.

7. Simmer you soup over low heat, stirring frequently for about 20 minutes.

The second time around was really an amazing batch. Don’t let freeze dried foods intimidate you. They are really simple to work with. Not to mention that it takes out all of your washing and chopping time!

This recipe would also be very easy to alter. You could add ham, take out the broccoli, etc. Corn might be good in it, or peas. Lots of variations and choices to pick from. You can’t go wrong!

*If you decide to try and use freeze dried potatoes you probably won’t need to reconstitute first. Add them to your boiling water just like you would your raw potatoes. I’m not sure on the cooking time for them yet, but it will also vary depending on their cut size.