Harvest Corn Chowder with Bacon and Cheddar

 This recipe was given to me many years ago by my dear friend, Bev.  This soup is both delicious and versatile.  You can make it right away, using the stove top or slow-cooker, and you can freeze it and cook it later.  I like to make large batches of this soup, so I can have ready made soups in the freezer.  It is easy to put together and takes very little effort to heat it up when you are ready to enjoy the soup.  This soup also makes a great gift to anyone who might need a meal made for them.  The bags of soup are great for new moms:  all they have to do is warm it up.

Spring may not be the ideal time to be posting this recipe, but after coming home late from work today to a warm, bubbling slow cooker of corn chowder, I realized that now is a great time for this recipe.  I hope you enjoy it!

 You start by sauteeing onions and celery.  You can see that I was making a large batch (I think I multiplied the recipe by 6).  Don't worry, you can make a single batch or more - whatever is your preference.  The full recipe will be posted below.

 After sauteeing the onions and celery, I let the mixture cool and then divided it into six portions:  5 freezer bags and one for the pot, so I could enjoy soup that day.

 Next comes the corn:  For each batch (or bag), you will need 4 cups corn (fresh or frozen)

 You will need 2 potatoes, diced.  I was fortunate to have our teenage daughter helping with this part of the prep.

 You can see that I have added the corn and potatoes

 Each batch need a bay leaf

 And 1 tsp. of salt and 1/2 tsp.black pepper

 You will need 4 cups chicken stock for each batch.  If you need gluten-free, this is a good brand (and you can find it at costco).

 For this batch, I heated it right away so we could enjoy it for dinner.  I brought the mixture to a boil; simmered for about 20 minutes, or until the potatoes were tender.

 I added 4 cups chicken stock to each bag

 The recipe also calls for 1 can evaporated milk and 2 Tb. flour (regular or gluten-free).  You can add this at the end when you are nearly done cooking the soup or you can do what I did and mix the two together and add it directly to the bag of soup.  Either way works.  At this point, I froze the bags of soup.

 Once the soup was cooked, I added the mixture of flour and milk.  Then I added 1 cup grated cheddar cheese.

 If desired, you can add crumbled bacon, cooked

 It looks pretty good, doesn't it?  As I said, this is what I came home to tonight.

 When you want to use your frozen soup, thaw first overnight in the fridge.  I started this last night and then saw that I had a leak in one of the freezer bags.  I transferred the soup to the slow cooker, covered it with saran wrap, and let the soup continue to thaw in the fridge.

 

This morning I put put the soup on low for 7-9 hours

Once home, I checked to make sure the potatoes were cooked and added the cheese.  Delish!

Ingredients

4 slices bacon, chopped (optional; ensure it is gluten-free if needed)

2 medium onions, chopped

2 stalks celery, chopped

2 medium potatoes, chopped

 4 cups corn kernels, fresh or frozen

4 cups chicken stock

1 bay leaf

1 tsp. salt

1/2 tsp. black pepper

2 Tb. all purpose flour (or gluten-free flour)

1 can evaporated milk

1 cup grated cheddar cheese

Method

 1.  In a large nonstick skillet over medium heat, cook bacon, onions and celery for five minutes or until onions are translucent.  The bacon can be cooked separately (or left out completely).  With a slotted spoon, transfer mixture to slow cooker (or let cool and put in freezer bag).

2.  Add potatoes, corn, stock, bay leaf, salt, and pepper to slow cooker; stir to combine (or simply add to freezer bag).  If you are going to freeze right away, combine the milk and flour and add to the bag.  Freeze until ready to use.  To make right away:  Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender and soup is bubbling.  Remove bay leaf and discard.

3.  Combine flour and milk and add to slow cooker.  Stir to combine and let cook for one more hour on low or 30 minutes on high.  Add cheese and stir.

To Use Frozen Soup:

Thaw overnight in the fridge.  Make sure your bag is in a bowl or on a tray, just in case there is a hole.  In the morning transfer the soup to a slow cooker.  Heat on low for 8-10 hours.  Add cheese when ready.