Done. I will be making Autumn Chowder every fall from here on out.
My friend Jeannette has been singing the praises of this soup for quite some time, but I didn’t believe her until I tried it for myself last week. Autumn Chowder is full of vegetables, yet has a creamy, richness thanks to a bit of crispy bacon, milk, and freshly shredded cheddar. My husband and two of the three kids gave it a thumbs up. The picky eater enjoyed the potatoes in it, though. 🙂
Would I eat like this at every meal? Well, no. But, I am definitely going to put this one in “my recipe pipe and smoke it” a few times a year. This would make for a great soup to entertain with or to take as a meal to someone in need, too!
And don’t forget, you can freeze soups like this one. My Freezer Club has made Potato Soup and Corn Chowder into freezer meals many times, and it really does keep and rewarm well! So, if you don’t eat all of this at one sitting, freeze half of it for another meal on another night. I included freezer meal instructions below.
Happy Fall y’all…
- ½ lb bacon, chopped (I use uncured, organic)
- 1 cup onion, diced
- 3 garlic cloves, minced
- 3 cups chicken broth
- 3 cups potatoes, diced (I used Yukon golds and baby reds)
- 2 cups carrots, sliced
- 2 cups milk (I used 2%)
- 2 cups frozen corn
- ½ teaspoon pepper
- 3 cups cheddar cheese, shredded
- 2 tablespoons whole wheat flour
- salt and pepper, to taste
- optional: parsley, chopped
- Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.
- Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.
- Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
- Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
- Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.
- Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure to adjust seasoning accordingly.)
- Serve warm. Top with a little chopped parsley for a color and taste pop.
After the soup cools, place in a freezer bag or freezer-safe container. Try to remove as much air as possible and seal it well before placing in the freezer.
To reheat, thaw 24-48 hours in the fridge (preferred method) or by using the defrost setting on the microwave. Then, warm chowder over low or medium-low heat on the stove, gently stirring occasionally.