How to Video
Autumn Chowder (aka Potato Corn Chowder)
This veggie-loaded Potato Corn Chowder (aka Autumn Chowder) is easy to assemble and the leftovers can be easily frozen. A one-pot comfort food that you'll be making all winter long!
Ingredients
- 1/2 pound bacon (diced; I use uncured.)
- 1 medium yellow onion (diced; about 1/2 pound)
- 3 cloves garlic (minced)
- Salt and pepper
- 3 cups low-sodium chicken broth
- 3 cups Yukon gold potatoes (diced; about 1 pound; no need to peel)
- 2 cups carrots (sliced or diced )
- 2 cups milk (I used 2%)
- 2 cups frozen corn
- 3 cups shredded cheddar cheese (finely shredded melts better)
- 2 tablespoons whole wheat flour (sub: all-purpose flour or 1:1 gluten-free flour)
- Optional toppings: oyster crackers, minced chives, chopped parsley
Instructions
- Saute Bacon: In a large stock pot, cook bacon over medium-high heat, until just crispy (not overly crispy), about 4-5 minutes. Use a slotted spoon or spatula to remove the 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 (leaving a little behind).
- Saute Aromatics: 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.
- Combine & Simmer: Stir in the chicken broth (scrape up any brown bits from the bottom of the pan as you do), 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.
- Add Milk & Corn: Stir in the milk and corn and heat until simmering, another 5 minutes or so.
- Melt in Floured Cheese: Meanwhile, toss shredded cheese with flour in a bowl. Remove the pot from the heat. Slowly stir in the floured cheese to the soup, stirring constantly in a figure eight pattern until cheese is melted and the soup thickens up.
- Serve: 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 minced chives and/or oyster crackers.
Freezer Instructions
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.
Notes/Tips
- Make sure to dice the vegetables to be bite-sized and fairly similar-sized. No one wants a giant potato wedge on their spoon with tiny carrots and onions. :)
- I personally like to add more pepper and stir in finely chopped chives at the end to balance out the sweetness. You could also add in a pinch of red pepper flakes while sautéing the aromatics in Step 2, if you'd like to add some heat.
- Gluten-Free Version: Simply use 1:1 gluten-free all-purpose flour like Bob's Red Mill brand.
- To add more protein: Add diced, cooked chicken or turkey, or cooked, drained white beans.
- To add more veggies/fiber:
- Add in frozen cauliflower rice when adding the potatoes in Step 3. It will melt into the chowder as it cooks and be tasteless.
- Stir in chopped kale, spinach, or chives at the end of the cook time.
Nutrition
Serving: 1.5 cups | Calories: 639 kcal (32%) | Carbohydrates: 49 g (16%) | Protein: 28 g (56%) | Fat: 38 g (58%) | Cholesterol: 91 mg (30%) | Sodium: 727 mg (32%) | Fiber: 6 g (25%) | Sugar: 8 g (9%)
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