Best 2 Potato And Corn Chowder Freezer Dump Meal Recipes
Indulge in the comforting goodness of Potato and Corn Chowder, a hearty and flavorful dish perfect for a chilly day. This delectable chowder is an effortless freezer dump meal that combines wholesome ingredients to create a satisfying and nourishing feast. With just a few simple steps, you can prepare this dish ahead of time and store it in the freezer for those busy weeknights or unexpected gatherings. Discover a symphony of flavors as tender potatoes, sweet corn, aromatic onions, and savory bacon mingle in a creamy broth, topped with a sprinkle of sharp cheddar cheese. This recipe includes variations to suit your dietary preferences, including vegetarian, slow cooker, and instant pot options, ensuring everyone can enjoy this delightful chowder.
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CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Use fresh vegetables. Fresh vegetables will give your chowder the best flavor.
- Don't overcook the vegetables. Overcooked vegetables will be mushy and bland.
- Use a good quality broth. The broth is the base of your chowder, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Add some herbs and spices. Herbs and spices will add depth of flavor to your chowder. Some good options include thyme, rosemary, sage, garlic powder, and onion powder.
- Don't be afraid to experiment. There are many different ways to make potato and corn chowder. Feel free to add your own favorite ingredients or adjust the seasonings to your taste.
Conclusion:
Potato and corn chowder is a delicious and easy-to-make meal that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. Whether you make it in a slow cooker, on the stovetop, or in the freezer, potato and corn chowder is sure to be a hit with your family and friends.
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