Camp Fire Recipe: Salmon and Corn Chowder

Homemade soup is not out of the possibility when it comes to camping. In actuality, all it takes is a little planning and organizing meals so that extras like bacon for breakfast can be used up for the evening meal. The best part is that your family and camping guest are going to think you spent hours alongside the camp fire. I won’t tell if you won’t.

Camp Fire Recipe:  Salmon and Corn Chowder


Spray or liquid oil

3 slices of bacon

1 medium onion

2 garlic cloves

2 Tablespoons of flour

2 ½ cup of reduced sodium chicken broth

1 pound of red potatoes

1 medium bell pepper any color

2 cups of frozen corn, thawed

Black pepper

1 pound of salmon fillet

1 cup of low fat milk

Fresh dill or 2 teaspoons dried



  1. Build a fire to prepare the coals for cooking.
  2. Grease a 10 or 12 inch Dutch oven with liquid or spray oil.
  3. Place a grilling rack over the fire.
  4. Cut the bacon crosswise into thin strips. Put in Dutch oven.
  5. Place Dutch oven on grilling rack. Cook bacon until crisp. This will take about 10 minutes.
  6. While the bacon is cooking, coarsely chop the onion. Set aside.
  7. Mince the 2 cloves of garlic and set aside.
  8. Once the bacon is done, place paper towels on a plate. Put the cooked bacon on the paper towels to drain.
  9. Add the processed onion and garlic. Cook until the onion is translucent.
  10. Add the flour to the Dutch oven. Stir and cook until you no longer see flour.
  11. Place the chicken broth in Dutch oven.
  12. Cut unpeeled red potatoes into ½ inch cubes. Add to Dutch oven.
  13. Remove Dutch oven from grilling rack and place directly into coals.
  14. Put lid on Dutch oven and cover with as many coals as possible.
  15. Cook for 15 minutes or until the potatoes have become soft when forked.
  16. While the potatoes are cooking, dice the bell pepper and sit aside.
  17. Once the potatoes are soft, mash half of them with a potato masher to thicken up the sauce.
  18. Add the bell pepper, corn, and black pepper to taste.  Cook 5 more minutes.
  19. Cut the salmon into ½ inch cubes, add to Dutch oven.
  20. Add milk to the Dutch oven. Cook for 5 to 7 minutes or until the salmon begins to flake.
  21. Once this has happened, remove the Dutch oven from the heat; add ¼ cup of fresh dill or 2 teaspoons of dried.

When serving, top with cooked bacon.