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Roasted Corn and Potato Chowder

6 Servings Recipe By

Ingredients

  • 8 cups chunk Red Potato
  • 1 teaspoon Salt
  • 3 cups Corn, Frozen
  • 1/2 cups Milk #1
  • 2 tablespoons Butter
  • 1 1/4 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 3 cups Milk #2
  • 1/2 cups Heavy Whipping Cream
  • 2 teaspoons Thyme, Dried
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Black Pepper
  • 1/2 teaspoons Nutmeg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 434 Calories
  • 14g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 42mg Cholesterol
  • 427mg Sodium
  • 69g Total Carb
  • 7g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 13g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Dwell on Joy for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place potatoes and salt into a large pot of water.
  2. Bring to a boil and cook for about 12 minutes, or until potatoes are tender.
  3. In a separate pan, heat frozen corn until just warm.
  4. Once corn is warm, puree one third of corn and milk #1 in a blender.
  5. Melt butter in a stock pan.
  6. Add onion and garlic.
  7. Once onions are translucent, add milk #2, heavy cream, potatoes, corn, corn puree, thyme, lemon juice, black pepper, and nutmeg.
  8. Simmer for 20 minutes.
  9. Remove from heat and allow to cool.
  10. Divide soup among indicated number of freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave for 1-2 minutes.

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