Time: 1 hour.
Complexity: easily
Servings: 8

This creamy chowder is packed with vegetables. Yellow potatoes, cream, and milk give it a creamy texture, while bell peppers, celery, onions, and corn add healthy fiber. Cook a large pot of chowder, freeze it in quart-size containers, and rest easy knowing you have a meal on hand that's easy to defrost and reheat.

Ingredients:

• 700 g yellow potatoes, cut into 2 cm pieces.
• 3 tablespoons unsalted butter
• 3 tbsp. l. 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
• 1 tbsp fresh thyme leaves
• A pinch of cayenne pepper
• 1/4 cup premium flour
• 4 cups whole milk
• 2 cups heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, corn, sweet pepper, celery, cream, milk, ground cayenne pepper, thyme

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Preparation:

Step 1
• In a large Dutch oven or saucepan, heat the butter and olive oil over medium heat. Once the butter has melted, add the corn, celery, onion, bell pepper, garlic, salt, thyme, and cayenne pepper and cook, covered, stirring frequently, until the vegetables are tender and just beginning to brown, 8-10 minutes. Sprinkle in the flour and stir until completely absorbed, about 1 minute.
Step 2
• Add 4 cups of hot water, milk, cream, potatoes, and 1 tablespoon of salt and cook, stirring constantly, until the soup comes to a boil and thickens. Cover and simmer, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the potatoes are tender, 15-20 minutes. Season with salt and pepper to taste.
Step 3

• Storage for future use

  
  Let the soup cool to room temperature, then pour into four quart-size containers and freeze for up to 1 month.
Step 4
• For servingDefrost the soup overnight in the refrigerator. Bring to a simmer over medium heat, stirring frequently, until heated through. Thin with a little water if too thick, and add salt to taste.

Votes: 11