Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too!
- 1/2 lb bacon, chopped (I use uncured)
- 1 cup onion, diced
- 3 garlic cloves, minced
- Salt and pepper
- 3 cups chicken broth
- 3 cups diced Yukon gold potatoes
- 2 cups carrots, sliced
- 2 cups milk (I used 2%)
- 2 cups frozen corn
- 3 cups cheddar cheese, shredded
- 2 tablespoons whole wheat flour
- optional: parsley, chopped
Make It Now:
- In a large stock pot, cook bacon over medium-high heat, until crispy (but not over cooked), about 4-5 minutes. 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.
- Add the onions and garlic to the same pot and cook until softened, about 3-4 minutes. Season lightly with salt and pepper.
- Stir in the chicken broth, cooked bacon, potatoes, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
- Stir in milk and corn and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
- Remove the pot from the heat. Slowly stir in the cheese to the soup, stirring constantly in a figure 8 pattern until cheese is melted.
- Taste and season with more 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.
Freeze for Later: Follow Steps 1-6. After the soup cools, place in a freezer bag or freezer-safe container (or in individual servings). Try to remove as much air as possible and seal it well before placing in the freezer.
Prepare From Frozen: 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.