Wednesday, October 21, 2015

Autumn Chowder

Photo Credits: Thriving Home Blog 
All Fall I think of having the perfect soup. Whether it be tomato, chicken noodle or something fancy like a chowder. I'll even go for Brunswick stew! Well after searching for a recipe worthy I finally found one that looked interesting! An Autumn chowder from over at Thriving Home Blog! Here's the recipe, I haven't tried it but I plan on it so you know the drill, let me know your thoughts in the comment section!

This is a go-to for those chilly Fall & Winter nights when you just need something to warm up your belly. Then after you've devoured it be sure to curl up on the couch and watch a good movie!

  • 1/2 lb bacon, chopped (I use uncured, organic)
  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 3 cups potatoes, diced (I used Yukon golds and baby reds)
  • 2 cups carrots, sliced
  • 2 cups milk (I used 2%)
  • 2 cups frozen corn
  • ½ teaspoon pepper
  • 3 cups cheddar cheese, shredded
  • 2 tablespoons whole wheat flour
  • salt and pepper, to taste
  • optional: parsley, chopped
1) 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.
2) Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.
3) 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.
4) Stir in milk, corn and pepper and then heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
5) Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.
6) 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 adjust seasoning accordingly.)
7) Serve warm. Top with a little chopped parsley for a color and taste pop.
Freezer Meal Instructions:
After the soup cools, place in a freezer bag or freezer-safe container. Try to remove as much air as possible and seal it well before placing in the freezer.
To reheat, thaw 24-48 hours in the fridge (preferred method) or by using the defrost setting on the microwave. Then, warm chowder over low or medium-low heat on the stove, gently stirring occasionally.


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