Sweet Summer Corn Chowder

Let's Cook

Ingredients

4 servings
  • 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, All-Purpose Order Now!
  • 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

  • 4 Quart Freezer Bags
  • 4 Pint Freezer Bags

Directions

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

Freezing Directions

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

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

Sweet summery soup full of produce and accented with fresh herbs.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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