Freezer Meal: Chicken Corn Chowder

Soups are one of the most comforting foods – especially those that seep into every crevice of your stomach. You know what I’m talking about – the soups that are warm, comforting, and almost like a stew. If you are looking for a soup recipe that has oodles of flavor and can be eaten anytime of the year, this chicken corn chowder soup is well worth a try.

Chicken Corn Chowder {Print Recipe}


Ingredients:

• 2 c. diced potatoes
• 1/2 c. sliced carrots
• 1/2 c. sliced celery
• 1/4 c. chopped onion
• 1 1/2 t. salt
• 1/4 t. pepper
• 2 c. boiling water
• 2 cubes chicken bouillon
• 1/4 c. butter
• 1 1/4 c. flour
• 2 c. milk
• 1 (16 oz.) can creamed corn
• 10 oz. shredded cheddar cheese (1 pkg.)
• Chicken cooked and diced

Directions:
1. Heat potatoes, carrots, onions, salt, pepper, water, and bouillon cubes in saucepan; simmer 10 minutes.
2. Meanwhile, make a cream sauce using the butter, flour, and milk.
3. Add cheese into cream sauce, stirring to melt.
4. Combine vegetable mixture, cheese sauce and corn.
5. Heat but do not boil. Let cool.
6. Put in containers and freeze.

**Notes: Don’t be a stickler on the veggie measurements – add as much as you want. The cream sauce burns easily, so stir often and make as think or as runny as you want. Soup does become like a stew, but you can always add water to thin it out.

My husband is obsessed with this recipe! It makes a large batch so I usually freeze a few one-serving containers of this soup. It is so easy to make and just absolutely delicious!