Freezer Meal Recipes / Lunch / Sweet Summer Corn Chowder

Sweet Summer Corn Chowder

Sweet summery soup full of produce and accented with fresh herbs.
4 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Sweet Summer Corn Chowder

Ingredients

  • 4 individual Bacon
  • ½ cups slice Green Onion, #1
  • 2 teaspoons mince Garlic, Cloves
  • ¼ 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
  • ¼ cups Butter
  • ¼ cups Flour, White Whole Wheat
  • 2 cups Milk
  • 1 tablespoon chop Thyme, Fresh
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Cheddar Cheese, Shredded
  • ¼ cups slice Green Onion #2

Freezer Containers

Supplies

Nutritional Information

  • Not available.

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 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 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 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. Reheat in microwave until heated through.
  2. Top with green onions and cheddar cheese.

24 Comments

Join the discussion
  1. My family and I love corn chowder! We cut the corn off the cob and roast it in the oven then freeze for the winter to make chowder. Unfortunately my hubby will not eat “cold weather” food in the summer, Central Fl is to hot.

  2. I’m really looking forward to this recipe, because I can blend all of the squash mixture (not the corn or bacon) and get my picky family to eat it. I’m nervous about the celery — does it blend well once cooked? I always assumed it was too fibrous.

    1. Oops, forgot to right that in. It gets added with the vegetables and the broth near the end. Thank you for helping us out with that one.

  3. I made this tonight (just one helping) and it was maybe the best soup I’ve ever had! Unfortunately, it took a LOT of time to prepare, and I dirtied 4 pans, a blender and a food processor (shredding cheese) and had corn kernels and green onion pieces stuck all over the kitchen. 🙂 Still, it was so good that I’m considering making it again, especially if I can make multiple meals at a time next time. Thanks for the recipe!

    1. I love this soup as well, but yes, making it in a large batch and freezing portions is a lot more time effective then making on helping.

  4. Is it possible to substitute corn starch for the flour to make this soup gluten free? Or any ideas on how one might do that? It sounds delicious!

    1. Yes, you could do that. You would just skip the butter and flour steps and add the liquid to sauteed vegetables. Add a tablespoon of corn starch to cold chicken broth or water, and add to prepared soup. Simmer until thickened. Hope that helps.

  5. Made a vegan version (liquid smoke, no bacon, almond milk for milk) of this – doubled the batch & I managed to hide away a large bowl for lunch tomorrow. My family (not vegan) devoured it! I’ll set it for serving 16 next time. It was so yummy & easy!

  6. Made this the other day to use up some of my CSA produce and just wanted to say that it is delicious! I used pattypan squash in place of the yellow squash because that’s what I had. I froze the leftovers for later this fall. Thanks for another great recipe!

  7. Anyone successfully make this with a decreased amount of butter? I really want to try it, but I am on Weight Watchers, and it is breaking my points plus budget. I am calculating 12 PPV for 1 serving (based on the 4 serving yield listed in the recipe). Are the servings large?

    1. Never mind. I made it as- is and it is so good that I could not bear to change anything. Except for adding a little cayenne.

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