Dutch Oven Campfire Corn and Potato Chowder with Bacon
Crisp chopped bacon in a Dutch oven over a medium bed of coals or a camp stove, then soften onion and celery in the drippings. Simmer diced potatoes in broth for 15 to 20 minutes, mash a few to thicken it, and stir in corn and evaporated milk for 5 minutes. Total time is about 55 minutes, and it feeds six.
This is a thick, smoky chowder you can make in one pot. Bacon fat builds the flavor, potatoes make it creamy, and corn adds sweetness. A can of evaporated milk gives you a rich finish without extra cooler space.
It's a good lunch for a cool day, especially after a morning hike. Chop the bacon and vegetables while the coals burn down. Then the pot mostly looks after itself.
Dutch Oven Campfire Corn and Potato Chowder with Bacon
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals, or medium-low flame
- Pack weight
- 7 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 6-quart Dutch oven with lid
- Grate or camp stove
- Long-handled wooden or metal spoon
- Potato masher or sturdy spoon
- Cutting board and knife
- Heat-proof gloves
- Can opener
- Leakproof container for bacon grease
Steps
-
Build a steady heat
Burn a fire down to a bed of medium coals, or set a stove to medium-low. Set the Dutch oven on a grate over the coals, or on the stove, and let it warm for 3 minutes.
-
Crisp the bacon
Add the chopped bacon and stir often for 8 to 10 minutes, until browned and crisp. Lift it out with a slotted spoon onto a plate and leave about 2 tablespoons of fat in the pot.
-
Soften the vegetables
Add the onion and celery with a pinch of salt. Cook, stirring, for 5 to 6 minutes until soft. Stir in the garlic, paprika and thyme for 30 seconds.
-
Simmer the potatoes
Add the potatoes, broth and bay leaf, and scrape up any browned bits. Cover and simmer for 15 to 20 minutes, stirring now and then, until a potato cube mashes easily against the pot.
-
Thicken it up
Take out the bay leaf. Mash about a quarter of the potatoes right in the pot with a sturdy spoon or masher. The broth will turn creamy.
-
Add corn and milk
Stir in the frozen corn and evaporated milk. Heat for 5 minutes, without a hard boil, until the chowder steams and the corn is hot. Season with salt and plenty of pepper.
-
Top and serve
Ladle into bowls. Top with the bacon, green onions and cheddar if using. Let it cool a couple of minutes first, since potatoes hold heat.
Trail Notes
Keep raw bacon at 40°F or below in the cooler and use it within the first day or two of the trip. Use a separate board or wash the board and knife after cutting bacon. Cook bacon until crisp. Reheat any leftovers to 165°F, and chill them within 2 hours, or 1 hour if it's above 90°F outside.
Dice the onion and celery at home and bag them together. Mince the garlic and keep it in a small jar. Dice the potatoes at camp so they don't brown, or soak them in a sealed container of cold water.
For a no-cooler version, use 2 tablespoons of oil instead of bacon and add an extra 1/2 teaspoon of smoked paprika. Use shelf-stable broth and canned corn, drained, in place of frozen. Carry hard cheese or skip it.
Let leftover bacon grease cool and pack it out in a sealed container. Never pour it on the ground or into the fire. Scrape the pot clean, then strain dishwater and scatter it at least 200 feet from water. Make sure coals are out cold before you leave.
Campers ask
Can I make corn chowder in a Dutch oven over a campfire?
Yes. Cook over a bed of medium coals, not open flames, and stir often so the bottom doesn't scorch. Move the pot to the edge of the coals if it boils too hard.
How do I thicken chowder without flour?
Mash some of the cooked potatoes right in the pot. Their starch thickens the broth and makes it creamy, with no flour or cornstarch needed.
How long does camp chowder keep in a cooler?
Cool it within 2 hours, store it in a sealed container on ice at 40°F or below, and eat it within a day. Reheat to 165°F before serving.
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