Corn Chowder
Soup time! Corn chowder last night, which I made from a conglomeration of recipes.
I served it last night with Welsh Rarebit.
Tonight with the girls gone I sautéed some diced red peppers in a bit of butter and added them to the corn chowder. They added a nice bit of crunch!
Corn Chowder
Ingredients
- 2-3 slices of bacon
- 2 onions, diced about 2 cups
- 4 cups chicken broth
- 3 cups diced potatoes
- 2 cups milk
- 1 15-oz can of corn
- 1 can of creamed corn
Instructions
- Cook the bacon and let it sit on paper towels. Drain most of the fat, all but a couple of tablespoons, then add the onions and cook them until they are soft, about 10 minutes.
- Add the broth and potatoes and cook them about 15 minutes, until tender.
- Add the milk and the corn (both cans) and heat through.
- Crumble the cooked bacon.
- Dish up the chowder and sprinkle some of the crumbled bacon on each bowl of chowder.
I have not tried freezing this but I have frozen baked potato soup before. We like it just fine. I would freeze 2 cups worth for a few weeks and see how it works for you. My guess is that it would be good.
does this recipe freeze well? i work a lot so i wanted to make easy and inexpensive meals, for my boyfriend so when I’m not home to cook for him he can just take it out of the freezer.
Wow!!! Your corn chowder sounds delicious. I’m going to make it for dinner tonight. Thank You.
Faerie Kae