This creamy chowder is chock-full of veggies. Make a huge pot of it, freeze it in quart containers and have peace of mind knowing that dinner can just be thawed and reheated.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cups frozen corn, thawed
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- Kosher salt
- 1 tablespoon fresh thyme leaves
- Pinch cayenne pepper
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
- Freshly ground black pepper
Instructions
- Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
- Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 522 |
| Total Fat | 36 g |
| Saturated Fat | 20 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 105 mg |
| Sodium | 930 mg |
| Serving Size | 1 of 8 servings |
| Calories | 522 |
| Total Fat | 36 g |
| Saturated Fat | 20 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 105 mg |
| Sodium | 930 mg |
Reviews
Where is the four cups of warm water in the ingredients and where does the two cups of heavy cream come in at the directions there’s some errors here I’d like to see them corrected
Responding to Stocking-Foot……If you’re uncomfortable with milk and cream soup freezing, why not prepare the veggies up to the point where you are to add the “wet” ingredients, divide it into 4 parts, freeze and, when ready, add a quarter of the milk,cream and water when you want some?.
I finally made this but, halved the recipe, which is easily done. I had to force my self to stop “tasting” as I cooked this! Next time, I think I’ll take out half the veggies, puree some of the soup in the pot and add the veggies back in. The soup is wonderfully creamy as is but I may try pureeing some in the future!
I finally made this but, halved the recipe, which is easily done. I had to force my self to stop “tasting” as I cooked this! Next time, I think I’ll take out half the veggies, puree some of the soup in the pot and add the veggies back in. The soup is wonderfully creamy as is but I may try pureeing some in the future!
The flavor was terrific, but the consistency was too thin. What did I do incorrectly?
I always thought milk/cream based soups and potato soups do NOT freeze well. Has anyone tried this?
Made this several times and it is fantastic.
I guess my problem is with the directions. They aren’t very clear for someone like me: I’m not a horrible cook, but I’m far from a great cook. Yet even I know you can’t brown veggies if there is liquid in the pan and I don’t recall ever getting a little brown with a cover over something.. I thawed the corn, then after adding all the veggies I ended up with a good 1/2 cup liquid in the pan. So when I read, “until the vegetables are tender and have just begun to brown.” I thought I screwed up. So I poured out the liquid, then I get to the part about sprinkling in the flour until it’s absorbed and I’m frustrated because I dumped the liquid. So I continued on. Then I got to part where you “stir constantly until it comes to simmer and thickens,” if a simmer is below the boiling point how the heck do you know you’ve reached the simmer? I know to turn the heat down after bringing something to a boil, but I’ve never read directions that tell me “just to a simmer.”
Lesson learned, don’t glance over the directions before making. Read thoroughly. Even then, I still don’t understand how to brown in liquid.
Lesson learned, don’t glance over the directions before making. Read thoroughly. Even then, I still don’t understand how to brown in liquid.
The recipe turned out okay, but I’m not a fan of the frozen corn texture. I added some crumbled bacon on top before serving and that gave it a nice flavor boost. The flavor of the recipe is a 4, but the convoluted directions (or maybe I am a bad cook) brought the rating down.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/big-batch-corn-and-potato-chowder.html?oc=linkback