Everything Chowder
Gluten-free
Ingredients:
Clam chowder [chopped clams in juice, yukon potatoes, russet potatoes, onion, celery, carrot, cream, butter, garlic, herbs, spices, salt], corn chowder [sweet corn, pobano chilies, onion, celery, carrot, garlic, butter, cream, salt, black pepper, herbs, and spices], corn stock [water simmered with corn], smoked chicken stock [water simmered with smoked chicken parts, defatted and finished with onions, carrots, and parsnips], smoked salmon [wild line-caught AK pink salmon dry brined in salt, sugar, black peppercorn, juniper berry, and spices, smoked over apple wood], smoked pork sausage [pork shoulder ground with onion, apple, garlic, salt, herbs and spices, smoked over oak wood].
To prepare: open can, discard oxygen absorber, fill the can to the top with boiling water (takes about 1 1/2 cups), and put the lid on. Wrap in a jacket for extra insulation if you wish. Wait about 20 minutes. Enjoy!
These meals work great cold-soaked: cover food with cold water a few hours (or up to 8 hours) before eating, then flash in a pan to heat through, or can be eaten cold.
Crafted in a facility that handles eggs, dairy, shellfish, tree nuts, and gluten.
