I love corn chowder, but sometimes I just want a quick bowl of it and don’t want to hit the pantry for a chemical-filled canned version. Make this head of time and you can freeze it in single portions or as family sized batch. Either way, the spiciness of this corn chowder is a pleasant spicy surprise.
You can also make this vegetarian by swapping out the chicken broth for vegetable broth – both versions taste great!
Tex Mex Corn Chowder Freezer Recipe
- 4 cups chicken broth vegetable broth for vegetarian
- 2 cups sweet potatoes peeled and diced
- 1 onion chopped
- 1 tsp garlic minced
- 1 green pepper chopped
- 1 red pepper chopped
- 1/2 cup celery chopped
- 1 1- lb bag frozen corn
- 1/4 cup all purpose flour
- 1 1/2 tsp ground cumin
- 1 cup half and half
- Cheese for serving day
- Spray a large soup pot with non-stick cooking spray. Sauté onion, peppers, garlic and celery on medium heat until cooked and onion is translucent. Add flour, stirring constantly for one minute to avoid burning. Add chicken broth slowly, stirring well. Add potato, corn, and cumin, then bring chowder to a boil.
- Reduce heat and simmer uncovered for twenty minutes or until sweet potatoes are tender. Add half and half.
- Serve now or allow to cool and freeze in freezer containers in your preferred serving size.
On serving day
- Remove from freezer for defrosting.
- Transfer to soup pot and reheat over low heat. Top with cheddar cheese if desired.