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.
  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 8 servings
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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

  1. 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.
  2. Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
  3. 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.
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