Autumn Chowder: Comfort in a Bowl {Freezer Meal}
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper to taste
- 3 cups chicken broth
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 2 cups milk (i used 2%)
- 1 cup onion diced
- 2 tablespoons whole wheat flour
- 2 cups frozen corn
- 3 cups cheddar cheese shredded
- 2 cups carrots sliced
- 1/2 lb bacon chopped (i use uncured organic)
- 3 cups potatoes diced (i used yukon golds and baby reds)
- optional: parsley chopped
- Carbohydrate 22.2417443100779 g
- Cholesterol 529.300000058583 mg
- Fat 114.856859473579 g
- Fiber 3.85479560049879 g
- Protein 133.317912753988 g
- Saturated Fat 40.4583695309919 g
- Serving Size 1 1 -8 serving (868g)
- Sodium 905.83711506325 mg
- Sugar 18.3869487095791 g
- Trans Fat 9.09042778940706 g
- Calories 1677 calories
Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure to adjust seasoning accordingly.)Serve warm. Top with a little chopped parsley for a color and taste pop.
