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Sweet Summer Corn Chowder - Lunch Version

<p>Capture the irresistible flavor of sweet summer corn in this produce-rich chowder freezer recipe accented with fresh herbs. Topped with crispy bacon crumbles and a smattering of cheddar cheese and green onion, this homemade meal tastes like you are being good to yourself.</p>
4 Servings Recipe By

Ingredients

  • 4 individual Bacon
  • 1/2 cups slice Green Onion, #1
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 cups dice Celery
  • 1 cup dice Squash, Yellow
  • 1 cup dice Zucchini
  • 2 cups peel and chop Corn, On the Cob
  • 1 cup Chicken Broth/Stock
  • 1/4 cups Butter
  • 1/4 cups Flour, White Whole Wheat
  • 2 cups Milk
  • 1 tablespoon chop Thyme, Fresh
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 cup Cheddar Cheese, Shredded
  • 1/4 cups slice Green Onion #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 476 Calories
  • 34g Total Fat
  • 17g Sat Fat
  • 1g Trans Fat
  • 83mg Cholesterol
  • 832mg Sodium
  • 30g Total Carb
  • 4g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

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

  1. In a large skillet, cook bacon over medium low heat until crisp.
  2. Remove to a paper towel, drain, and set aside.
  3. Reserve a few tablespoons of bacon drippings in the pan and increase heat to medium-high.
  4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are softened (6-8 minutes).
  5. Remove from heat.
  6. In a blender, combine chicken broth and an equal amount of vegetable mixture. Blend until smooth.
  7. In a large pot melt butter over medium heat.
  8. Whisk in flour, cooking for about one minute until bubbling.
  9. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
  10. Add in sauteed vegetables, bacon and chicken broth mixture.
  11. Season with thyme, salt, and pepper.
  12. Divide cheddar cheese and green onions #2 and sprinkle over each serving.

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. In a large skillet, cook bacon over medium low heat until crisp.
  2. Remove to a paper towel, drain, and set aside.
  3. Reserve a few tablespoons of bacon drippings in the pan and increase heat to medium-high.
  4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are softened (6-8 minutes).
  5. Remove from heat.
  6. In a blender, combine chicken broth and an equal amount of vegetable mixture. Blend until smooth.
  7. In a large pot melt butter over medium heat.
  8. Whisk in flour, cooking for about one minute until bubbling.
  9. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
  10. Add in sauteed vegetables, bacon and chicken broth mixture.
  11. Season with thyme, salt, and pepper.
  12. Let cool.
  13. Divide cheese and green onions #2 among indicated number of pint freezer bags.
  14. Divide cooled soup among indicated number of quart freezer bags, label & seal.

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: In fridge
  2. Reheat in microwave until heated through.
  3. Top with green onions and cheddar cheese.

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