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
- Melt the butter in a large pot over Medium-High heat.
- Add the onions to the pot and cook them until they start to turn translucent.
- 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.
- Use a slotted spoon to remove 2 cups of the vegetables from the soup. Place the vegetables into a blender and puree them.
- Stir the pureed vegetables back into the soup.
- Add salt and pepper, to taste.
- 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.
- 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.
- Garnish with bacon bits before serving.