Blushing Corn Chowder for Two
Small onion, diced
1 tablespoon vegetable oil
1/2 teaspoon curry powder (or more to taste)
1 can condensed cream of tomato soup
1 soup can milk
14.5-ounce can cream style corn
Serves 2
Stir-fry onion in hot oil, gradually stirring in curry. When onion is tender, stir in soup, milk and corn. Cover and cook over very low heat or a small flame (milk products scorch easily) until the soup is heated through.
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Hot Gazpacho
14.5-ounce can diced tomatoes with garlic and green pepper
14-ounce jar salsa (hot, medium or mild)
14-ounce jar corn and black bean salsa
Broth or bouillon to taste
Sherry (optional)
Serves 2 to 3
Heat all ingredients together in a large pot over the fire, using broth to thin the soup to taste. Top each bowl with a shot of sherry (optional) and serve with crusty bread.
Hugger Mugger Tomato Broth
As a sippable soup to serve in mugs, this hearty soup is a great as a snack or first course to serve around the campfire.
3 cups mixed vegetable juice (e.g. V-8)
10-ounce can tomato sauce
2 cups water
1/4 cup sugar or equivalent
1 tablespoon beef concentrate or bouillon
1 teaspoon each onion powder, dried basil, ground black pepper
Salt to taste
Makes about 6-1/2 cups
Heat everything in a large pot over the fire. Adjust seasonings and ladle into mugs.
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Peanut Butter Soup
3 large ribs celery, finely diced
1/2 stick butter
Medium onion, finely diced
2 cartons chicken broth, 32 ounces each (8 cups)
1-1/2 cups extra chunky peanut butter
1 pint half and half (2 cups)
Chopped peanuts
Salt, hot sauce to taste
Makes about 10 cups
In a large pot, sizzle celery in butter, stirring in onion until vegetables are crisp-tender. Add broth and heat while stirring in peanut butter. Cover and cook over low heat until vegetables are tender. Stir in half and half and heat through but do not boil. Season to taste and garnish with chopped peanuts.
More: 6 Campfire Recipes Kids Love to Make
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