I have been meaning to post a few of the freezer meals I made up in September to keep us from eating out when time is short. Better late than never right? Here is one of them - a SOUPER (Hee hee, get it?) good Bacon & Chicken Corn Chowder Recipe that I created. I have to say this may be one of my new favorites!
- 2 cups cooked and shredded chicken
- 32 oz Chicken broth (I use homemade usually)
- 6 slices Bacon - chopped
- 1 onion - diced
- 1 green bell pepper - chopped
- 3 carrots- sliced
- 3 red med. red potatoes - diced
- 3 ears of corn - kernels removed from cob- (set aside cobs)
- 1 can coconut milk
- 1 lime
- 2-3 tsp fresh Thyme
- salt & pepper to taste
Take a large dutch oven or stock pot and brown the chopped bacon over med-high heat until it is about half way cooked. Then add the onion, green pepper, carrots and red potatoes. Saute for 5-10 minutes until the onions are starting to turn translucent and veggies are beginning to soften. If at any point your veggies begin to stick go ahead and add a tablespoon or so of olive oil to the mix.
Add corn kernels and pressed garlic and continue to cook for 5-10 minutes, stirring constantly until the vegetables are tender. Next add chicken stock.
Remove 2-3 cups of the soup base and blend in a food processor or blender until creamy.
Add back into the remaining soup base when completed.
Add corn cobs to soup and bring to a boil then simmer on medium low for 10-15 minutes.Then remove and discard the cobs.
Add the chicken, coconut milk, thyme, salt and pepper to taste. Lime wedges for garnish and an extra squeeze of yum! and...
For freezing I would let it cool for an hour or so in the fridge and then transfer to freezer gallon bags that are well labeled with the Name of the Soup and the Date. Unless you enjoy Mystery Meals...haha!