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Campfire Cooking Made Easy

Simple, gourmet camping recipes for your next summer escape

Presented by July 29, 2015

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Summer is here, which means it’s officially camping season! Time to breathe in the sweet smell of nature, break out the camping gear and head for the hills. When it comes time to pack your meals for the trip, forget the hot dogs and stale buns. Cooking over the campfire can be flavorful, fresh, and dare we say-gourmet. Here are some simple camping recipes to jazz up your outdoor dining this summer. Enjoy! 

Stock up for your next adventure with a coupon for $3 off your next purchase of Fishpeople entrée starters, bisques and chowders. Available at grocery stores throughout Oregon and Washington.  

Alder Smoked Salmon Hash

In this upgraded campfire classic, our Alder Smoked Wild Salmon Chowder adds a smoky richness to traditional hash. A breakfast this lavish is enough to get even the sleepiest of campers out of their tents and ready to hit the trail! (4 servings)

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3-4 tablespoons oil

2 large russet potatoes (about 2 pounds), cut into ½” cubes

1 teaspoon sea salt

1 small yellow onion, diced (about 1 cup)

1 small red bell pepper, diced (about 1 cup)

2 pouches Fishpeople Seafood Alder Smoked Wild Salmon Chowder

2 tablespoons fresh minced dill



  1. In a large camping skillet, warm an even layer of oil over medium heat. Sauté potatoes and salt until potatoes are tender and golden brown, about 15-20 minutes.
  2. Stir in onions and bell pepper, and sauté until onions become soft, about 5-7 minutes.
  3. In a separate pot over medium heat, warm chowder until hot, about 5 minutes. Pour over cooked hash and garnish with dill.

Campfire Clam and Bacon Dip

This hearty dip is the perfect end to a long day of hiking and setting up camp. Our Razor Clam and Bacon Chowder provides a savory boost to herbed cream cheese, taking camp cooking to a whole new level. (4 servings)

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1 pouch Fishpeople Seafood Razor Clam and Bacon Chowder

1 (8 ounce) package Neufchatel cheese

½ teaspoon sea salt

2 tablespoons fresh minced chives

1 baguette, halved lengthwise and cut into 6 equal portions



  1. In a camping pot or skillet over medium heat, continuously stir chowder, cheese, and salt until hot, about 5 minutes. Garnish with chives.
  2. Toast baguette slices in a lightly greased camping skillet. Serve with warm dip.


Dungeness Crab Risotto

Didn’t think risotto was possible on a camping trip? Think again! Not only is this risotto quick and easy, our Dungeness Crab Bisque gives it the complex flavor and creaminess that you expect from a restaurant’s risotto. (4 servings)

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1 tablespoon oil

2 (8.8 ounce) packages cooked brown or jasmine rice

½ teaspoon sea salt  

Juice of half a medium lemon

1 pouch Fishpeople Seafood Dungeness Crab Bisque

2 tablespoons mascarpone cheese

2 tablespoons fresh minced parsley



  1. In a large camping pot, warm oil over medium heat. Stir in rice and salt, and cook for 2 minutes. Stir in lemon juice and cook until absorbed, about 1-2 minutes.
  2. Stir in bisque and mascarpone. Cook until risotto is hot, about 5 minutes. Garnish with parsley.


Check out www. fishpeopleseafood.com for more delicious recipe ideas!