Make It Now:

1. In a large stock pot, cook bacon over medium-high heat, until just crispy (not overly crispy), about 4-5 minutes. Remove bacon and set aside 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. Add the onions to the same pot and cook until softened, about 3-4 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic and saute for 30-60 seconds more. 
3. Stir in the chicken broth, cooked bacon, potatoes, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with a lid partially and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
4. Stir in the milk and corn and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
5. Remove the pot from the heat. Slowly stir in the cheese to the soup, stirring constantly in a figure eight pattern until cheese is melted and the soup thickens up.
6. 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.)
7. Serve warm. Top with minced chives, chopped parsley, and/or oyster crackers.

Freeze for Later: Follow Steps 1-6. Let the soup cool completely. Place in a freezer bag or freezer-safe container or in individual serving containers (here are our favorite freezer containers). 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. Or you can warm in the microwave or slow cooker on LOW. Stir in more milk or broth if it’s too thick.