Tuesday, May 7, 2013

Vegetable chowder recipe

Potato and corn chowder
(Photo credit: Wikipedia)
I am starting a new series of recipes on freezer meals and there's no better way to kick it off than with this delicious chowder. It is packed full of flavor and freezes like a dream! Add different vegetables, such as carrots, celery, cauliflower or broccoli if you desire and enjoy.

VEGETABLE CHOWDER
  • 3 tablespoons butter
  • 1 large white onion, diced
  • 1 clove garlic, minced
  • 2 medium red peppers, diced
  • 1/2 teaspoon dried thyme or 1/2 tablespoon fresh
  • 3 cups whole milk
  • 3 cups water
  • 2 cups vegetable broth
  • 4 medium baking potatoes, peeled and cubed
  • 8 ears of fresh corn, kernels removed from cob
  • 1-1 1/2 pounds fresh green beans, ends removed and cut into 1 inch pieces
  • salt and pepper to taste
  • Hot sauce for garnish, if desired

Directions
In a large stockpot, melt butter over medium heat and add onions, , garlic, peppers and thyme. Cook until the vegetables are softened. Add milk, potatoes, water and broth. Bring to a boil then reduce heat to low and cover. Simmer until potatoes are tender (approximately 8-10 minutes). Add corn and return to a simmer. Once the corn is tender, remove 3 cups of the veggies from the stock pot and puree in a blender, then return to the pot. Add green beans and cook until the beans have become tender, (approximately 6-8 minutes). Season with salt and pepper to taste. Serve immediately or follow the instructions below to freeze.

How to freeze:
After adding the green beans, only cook for an additional 5 minutes then remove from heat. Allow to cool completely before moving into airtight containers. Be sure to leave a 1 inch space at the top of the container to allow the soup to expand as it freezes. Label with item name and date and place in your freezer.  To reheat,  defrost in the refrigerator overnight then heat on the stove top on low heat or in your microwave.
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