Columbia River Corn Chowder Mix

Ingredients: Dehydrated potatoes, corn, Chicken Base(Real Salt™, onion, dried chicken, rosemary, garlic, tapioca, carrot, turmeric, ground rice hulls, hawthorn berry, cumin, thyme, black pepper, celery), onion, carrot, celery, garlic, tapioca starch, curry, rubbed sage, black pepper, oregano, caraway, spices 

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/4 pound chopped bacon, kielbasa, or sausage
• 3 cups water
• 1 cup half and half or other milk substitute

LARGE SIZE You will need

• 1/2 pound chopped bacon, kielbasa, or sausage
• 6 cups water
• 2 cups half and half or other milk substitute

Stove Top Directions

1. Open the bag with scissors.
2. Brown the meat in a 4-quart saucepan, then drain the fat.
3. Add water to the meat and bring to a boil. Once boiling, stir in the potato mixture. Cover and reduce heat to a simmer.
4. Simmer for 20 minutes or until the potatoes are soft, stirring occasionally to prevent scorching.
5. When the potatoes are done, add your choice of milk and heat until warm, but do not boil.
6. Season with salt and pepper to taste.
7. Serve and enjoy!

Instant Pot Directions: Reduce water by 1/2 cup for the small package or 1 cup for the large package. Add water, diced meat, and entire soup mix to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure.  Cook for 10 minutes, manually let the steam off. Add milk right before serving.

Crock pot Directions: Add water, the entire soup mix and meat to the slow cooker.  Cook on low for 2 to 6 hours. Add milk right before serving. Enjoy!

Cashew Milk Substitute: In a blender, combine 1-1/2 cups of water and 1/2 cup of raw cashews. Blend until creamy, then measure out 2 cups of the mixture to add to your soup.

Sour Cream: Stir in 1/2 cup of sour cream for a rich, creamy finish.

Switch up the Meat: Try ham, sausage, or chorizo.

Cheesy: Top with sharp cheddar cheese and fresh chives for a savory, comforting touch.

Add Some Wine: Replace 1/2 cup of water with 1/2 cup of white wine for a deeper, more complex flavor.

Veggie Overload: Add your favorite vegetables like carrots, summer squash, leeks, or even some fresh spinach for extra texture and flavor. You can also toss in some peas or sweet corn for a burst of sweetness. 

Add a Crunch: Serve with crispy bacon bits or toasted nuts for a nice contrast in texture.

Spice It Up: If you like a little heat, add a pinch of cayenne pepper, a few dashes of hot sauce or stir in a pinch of curry powder

Fun Fact:  In 18th century France, Antoine Parmentier struggled to convince people of the potato’s benefits. To change minds, he planted potatoes on a guarded plot of land. When the guard left at night, peasants, believing the crop must be valuable, secretly took some for themselves.

Since the beginning, we've named our soups after real places throughout Washington and the surrounding Northwest. From small towns and mountain peaks to rivers, canyons, and historic landmarks, each name was chosen because it means something to us and the region we call home. Each soup has a story, and so does the place that gave it its name.

The Columbia River flows more than 1,200 miles, beginning at the base of the Rocky Mountains in British Columbia and eventually reaching the Pacific Ocean at Cape Disappointment in Washington State.

The river originates between the Selkirk Mountains and the Continental Divide in Canada. Unusually, it flows north for its first 200 miles before turning south toward the U.S. border. It continues southeast before meeting the Snake River and then turns southwest on its journey to the Pacific.

Long before the Washington Territory was settled, Indigenous peoples along the Columbia River used irrigation methods to cultivate crops such as corn and potatoes in areas like present-day Ephrata. In the 1870s, settlers began diverting the river’s waters to support agriculture. By the 1920s, major irrigation projects along the Columbia and its tributaries—including the Yakima, Wenatchee, and Umatilla rivers—were supported with federal funding.

During the 1930s and 1940s, the construction of large dams such as Grand Coulee dramatically expanded irrigated farmland across the Columbia Basin. In 1948, the Columbia Basin Project began delivering water to more than 600,000 acres of farmland.

Today, the Columbia River carries an average annual flow of about 160 million acre-feet of water. Along its path to the sea, it passes through both temperate rainforests and arid plateaus that receive as little as six inches of rainfall per year. More than 400 dams have been constructed on the river and its tributaries.