Fire Roasted Corn Chowder

Step 1: roast a bazillion ears of corn on a giant bonfire, in the water soaked husks, wrapped in tinfoil. The ears are done when the foil discolors. Eat your fill. Let the rest cool overnight on the picnic table. Reserve 4 for the chowder. Send the rest home with other families for their chowder.
Step 2: chip 1/2 cup of salt pork off a block. (Or use 2 slices good bacon)
Step 3: Cook in 2 tablespoons of butter with 1 onion.
Step 4: Add 1/2 cup bell better. (1/2 a huuuuuge pepper)
Step 5: peel the corn and cut the kernels off. Add 1 at a time to the pot.
Step 6: salt
Step 6: add 1 quart of broth, a few sprigs of thyme, and pepper. Boil for 5 minutes
Step 7: add milk, cream, 1/2 and 1/2, whatever dairy you have until it looks right.
Step 7: bring to boil.
Step 8: serve with pepper

Camp Stew

2-3 lb. boneless chuck roast
1/2 c. flour
1 tsp. salt
1 tsp. pepper
1/4 c. olive oil
1 large onion, diced
1 head garlic, minced
1 quart hot water
2 packets brown gravy mix
1 packet mushroom gravy mix
2 bay leaves
1 tsp. thyme
1 tsp. sugar
2 Tbsp. worcestershire sauce
1/2 tsp. paprika
1/2 tsp. tabasco
5 carrots, peeled and sliced
4 stalks celery
6 medium potatoes, diced
1 lb. bag frozen corn
1 lb. bag frozen petite peas
1 lb. bag frozen green beans
15 oz. can kidney beans

Trim fat from meat and cut into 1" cubes. In a medium bowl, combine flour, salt, and pepper and stir to mix. Add meat and mix until well coated. Heat 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and keep cooking until onions are soft and translucent. Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, Tobasco, and paprika. Stir to mix completely. Bring to a boil then add carrots and celery. Return to a boil and let cook 15 minutes. Stir in remaining ingredients and bring to a boil. Cover dutch oven and reduce briquettes on bottom to 12 and add 6 to the lid. Simmer 30-45 more minutes or until all veggies are soft. Serves: 15-20

Note: We did not add the corn, peas, green beans or kidney beans b/c we were in a hurry to get it cooking! It was still delicious. So even if you don't have all these ingredients, the base soup is excellent, so just thrown in whatever you've got. (I like recipes like that) You could easily do this in a crock pot on a cool autumn or winter day.