Schmitztech Salmon Quinua Chowder

Dutch Oven Recipe

Feeds five, easily! The recipe was adapted from “The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen” by Sharon Kramis and Julie Kramis-Hearne to build an at-home version of the backcountry recipe.

Melt butter in dutch oven. Add vegetables (onion, celery) and cook 5 minutes. Sprinkle flour over vegetables and mix well. Slowly add broth and simmer 5 minutes. Add potatoes, quinua, and bay leaf. Cook over low heat until the potatoes are tender (about 15 minutes). Add corn, green onion, salmon, and cream. Simmer 8 minutes more, or until done.

Backcountry Recipe

Feeds two, while camping!

Cook quinua in a little more than three cups water. If at any stage the meal looks dry, add more water. When the quinua has five minutes left, add the onion, the corn chowder, and the butter. When the quinua is done, add the remaining ingredients.