Freezer Recipe: Easy Vegetable Chowder

freezer meal vegetable chowder


Vegetable soup has always bored me to death. There are only so many ways you can combine carrots, potatoes, onions and celery and they all seem a bit mundane. This vegetable chowder, on the other hand, combines bell peppers, green beans and a handful of other vegetables to create a vegetable soup that's a far shot from what you're used to. It's easy to make, freezes well and tastes just as good when reheated as it did fresh.


Freezer Vegetable Chowder

Servings: 6 to 8 servings  Prep Time: 20 minutes   Cook Time: 30 minutes


3 pounds potatoes, peeled and cubed
1 large onion, diced
4 cups cut corn
1 red bell pepper, diced
1 green bell pepper, diced
2 pounds green beans, trimmed and quartered
3 cups whole milk
1 teaspoon thyme
1 teaspoon coriander
Sea salt and pepper, to taste
1 tablespoon butter


  1. Melt the butter in a large pot over Medium-High heat.
  2. Add the onions to the pot and cook them until they start to turn translucent.
  3. Add the rest of the ingredients to the pot along with 4 cups of water and bring to a boil. Reduce to a simmer and cook for 15 minutes.
  4. Use a slotted spoon to remove 2 cups of the vegetables from the soup. Place the vegetables into a blender and puree them.
  5. Stir the pureed vegetables back into the soup.
  6. Add salt and pepper, to taste.
  7. Transfer the chowder to a large freezer bag or an airtight container. Place the container in the fridge to cool and then move it to the freezer.
  8. When you want to reheat the vegetable chowder, dump the container or bag into a pot over Medium heat. Bring the chowder to a simmer and cook it for 15 minutes or until the vegetables have softened to your liking.
  9. Garnish with bacon bits before serving.