Best clam chowder recipe I've found.
It's from a chef in Seattle. I follow it exactly.
Campsite fish chowder:
Small jar of medium or hot salsa,
Small jar of tomato sauce
Couple of onions roughly chopped and gently fried
8-12 mushrooms roughly chopped and gently fried
Few stalks of celery roughly chopped and gentled fried
Small can of water chestnuts (yes)
Dozen large shrimp peeled
Dozen oysters or clams, cleaned and removed from shell
4-6 fillets of two types of fish: Sheepshead, white bass, pike, salmon, etc.
Saute onions and mushrooms, pour in salsa and tomato sauce then refill jars with water and add to large pot. Let it cook together for 20-30 minutes. Then add shrimp, fish, oysters, and water chestnuts. Cook for 6-8 minutes. Serve as chowder or over rice or paste. Couldn't be much easier, tastes amazing, and is a good way to get rid of extra filets.
Venison Vegetable Soup
1 Tbsp Vegetable Oil
~2 lb. Venison, cubed or shredded
1 Cup Diced Onion
16 oz. Frozen Mixed Vegetables
2-14.5 oz. Cans peeled and diced tomatoes with juice
3 Cups Potatoes, peeled and cubed
4 Cups Water
1 Tbsp White Sugar
2 tsp Beef Bouillon Granules
1 tsp Salt
½ tsp Ground black pepper
½ tsp Garlic powder
¼ tsp Hot Pepper sauce
Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent. Stir in mixed vegetables, tomatoes, and potatoes. Combine the water, sugar, and bouillon, stir into the soup. Season with salt, pepper, garlic powder, and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.
I sometimes make my own stock by boiling some of the bones from a deer I've shot and removing the meat off of them (that's how I get the shredded venison vs the cubed). The arm bones, shoulder bones, and the neck bones work well for this.