Autumn Chowder: Comfort in a Bowl {Freezer Meal}

By Rachel Tiemeyer

Autumn Chowder Soup recipe. Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too! | Thriving Home #freezermeal

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. 🙂

Autumn Chowder Soup recipe. Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too! | Thriving Home #freezermeal

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…


Autumn Chowder: Comfort in a Bowl {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too!


  • 1/2 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


  1. 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.
  2. Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.
  3. 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.
  4. Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
  5. Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.
  6. 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.)
  7. Serve warm. Top with a little chopped parsley for a color and taste pop.


Freezer Meal Instructions:
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.

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31 replies
  1. Michaela says:

    I doubled the recipe and swapped out carrots for sweet potatoes. I also used maple bacon for a stronger autumn flavor, and my guests loved it!

  2. Linda says:

    I personally believe in trying a new recipe exactly as written. But this time I am going to leave the bacon out til the end and put it on top of the chowder. I will use the bacon grease to cook onions & garlic in. Thanks for a great recipe.

  3. Bree says:

    I’ve made this recipe before …making again today and I added some broccoli and serving in bread bowls! Will definitely be making this again- great recipe ! Thank you!

  4. Elizabeth says:

    I just made this today. Honestly one of the best chowders I have ever tasted. I did substitute regular flour and I used maple bacon(what I had on hand) and it is delicious!! Thank you for sharing!

  5. Debbie says:

    Made this a couple of weeks ago it was very good, my neighbor gave me a bag of fresh corn on the cob so I’m making another batch today, everyone loves it

  6. Connie T. says:

    Can I use all-purpose flour in place of the whole wheat flour?
    I don’t normally buy whole wheat flour, and wouldn’t really want to for just 2 Tablespoons.
    Is there a special reason for the whole wheat flour?

  7. D Blanton says:

    i eat soup all the time summer & winter. This looks delicious. I can’t wait to try it. I’m going to check my frig & pantry & if I have all ingredients I will be making it today. Thanks for sharing.

  8. Jessica says:

    My husband and I loved this! He was so sad when the leftovers were all gone. Do you think it would work as a freezer meal heated up in the crock pot, as well?