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Hearty Potato and Corn Chowder

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When the weather gets colder, we need comfort food! This Potato Corn Chowder is super easy and freezer friendly!

What’s the best food to eat when the weather starts getting colder?

Soup. Lots and lots of soup.

I love simmering soup on the stovetop with homemade bread baking in the oven. First, it makes the house smell wonderful. And second, it heats up the house so we don’t have to use the heat.

This Potato and Corn Chowder is a recipe I’ll make again over and over. It’s creamy, it’s cheesy, and it’s full of healthy carbs and fiber that’ll keep you full.

Is this chowder freezer friendly?

Yes! And you can cook the chowder ahead of time and freeze it straight into a gallon-sized freezer bag.

I’d recommend cooking it first before freezing, because I sauteed the onions and garlic and you wouldn’t really be able to do that if you froze it all beforehand.

What can you serve with this chowder?

Homemade bread for sure!! In fact, I served this with my amazing Jalapeno Cheese Bread and let me just say, it was AWESOME.

What is your favorite soup to eat when the weather gets colder? Leave me a comment and let me know- I’m always looking for more ideas!

Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!

Hearty Potato and Corn Chowder

Hearty Potato and Corn Chowder

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

When the weather gets colder, we need comfort food! This Potato Corn Chowder is super easy and freezer friendly! #chowder #soup #freezermeal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 3 cups yellow or gold potatoes, diced
  • 3 cups chicken broth
  • 2 cups carrots, sliced
  • 2 cups milk
  • 2 cups frozen corn
  • 2 cups shredded cheddar
  • 1/2 teaspoon pepper
  • Salt, to taste

Instructions

  1. Heat olive oil in a large pot and cook onions and garlic for 1-2 minutes, until the onions become translucent.
  2. Add in the potatoes, carrots, and chicken broth, and cook for about 15 minutes until the vegetables are tender.
  3. Stir in the milk, corn, and pepper, and allow to come to a simmer again.
  4. Remove from heat and stir in the cheese a little at a time.
  5. Serve with crackers or your favorite homemade bread.

Notes

If freezing, cook the soup ahead of time. Allow to cool before transferring to a gallon-sized freezer bag. Lay flat and freeze.

Thaw overnight in the fridge when ready to eat. Heat in a large pot for about 15 minutes, then serve.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 46mgSodium: 706mgCarbohydrates: 43gFiber: 5gSugar: 9gProtein: 17g

Nutrition information is an estimate and should not be regarded as medical advice.

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