Cream turns an ordinary soup into a rich feast. Frozen potatoes make it snappy. Canned ham carries in your pantry for emergencies.
Medium onion, peeled and diced
2 tablespoons vegetable oil
1 pound canned ham, drained and finely diced
16-ounce package hashed brown potatoes, thawed
½ teaspoon ground nutmeg
1 teaspoon powdered chicken bouillon
3 cups milk (or more to taste)
8-ounce carton of heavy cream
Freshly ground pepper
Sizzle the onion in hot oil, gradually adding diced ham. Keep stirring over high heat while folding in the potatoes as brown bits form. Reduce heat and add nutmeg, bouillon and 3 cups milk. Cover and simmer 10 minutes or until vegetables are tender. Stir in cream to heat through. Do not boil. Add more milk if it’s too thick. Pass the pepper grinder. Serves 6.
Cook’s note: If you have a blender or food processor on board, puree leftovers to make a delicious vichyssoise. Serve it cold with a garnish of sliced scallions, minced parsley or chopped chives.
Do you keep emergency foods on hand for boondocking? See Janet Groene's weekly pantry recipe, using all shelf-stable ingredients, at BoatCook.