Creamy Corn and Potato Chowder

This recipe comes from FamilyFun.com. If you want to print it neatly go to the link at the bottom of the post. The website won't have freezing instructions though, I added those.

Soups are one of my favorite freezer meals because they are SO easy to prepare when you're ready to eat them! I was a little nervous about freezing this recipe because potatoes and cream based things don't always hold up as well in the freezer. I was pleased to find that this recipe actually reheated great and was really tasty. My mom has a great potato corn chowder similar to this but with BACON. Yum... I think next time I'll cook up some bacon and crumble it into the soup for a little extra flavor.

Photo from FamilyFun.com

Creamy Corn and Potato Chowder

INGREDIENTS

• 2 TBS butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels (I like to add extra)
• 1 large all-purpose potato, peeled and diced
• 1/2 to 3/4 tsp salt, to taste
• 1 cup heavy cream
• 3 TBS all-purpose flour
• Black pepper, to taste
• Fresh dill or parsley, for garnish

INSTRUCTIONS

Melt the butter in a large saucepan or medium soup pot. Stir in onion and celery. Partially cover the pan and cook vegetables over moderate heat for 9 to 10 minutes, stirring occasionally. Add the chicken stock, corn, potato, and salt and bring to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender. In a small bowl, whisk together the cream and flour. Stir the mixture into the soup with the pepper. Bring the soup back to a boil, then reduce heat and simmer for about 8 minutes (you don't need to simmer quite this long if you're freezing and reheating, but it won't hurt it either, everything will just be a little softer). If not freezing, garnish and serve hot.

TO FREEZE

Let the soup cool. Divide into labeled freezer bags and freeze. I get about two meals of two servings each from this recipe. When you're ready to serve it, let the soup thaw and then reheat it on the stove until it starts to simmer (or the potatoes are warmed through). Garnish with fresh dill or parsley (if you want to) and serve!

Printable version of Creamy Corn and Potato Chowder on FamilyFun.com.