Big-Batch Corn and Potato Chowder

This creamy chowder is chock-full of veggies. Make a huge pot of it, freeze it in quart containers and have peace of mind knowing that dinner[ can just be thawed and reheated.]

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 4 cups frozen corn, thawed
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • Kosher salt
  • 1 tablespoon fresh thyme leaves
  • Pinch cayenne pepper
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
  • Freshly ground black pepper
Directions
  • Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.

  • Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.

  • To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Kids' Weeknight Dinners