Autumn Chowder

Delicous Autumn Chowder from Pinterest.

Serves: 6-8 servings

Ingredients

• ½ lb bacon, chopped (I use uncured, organic)

• 1 cup onion, diced

• 3 garlic cloves, minced

• 3 cups chicken broth

• 3 cups potatoes, diced (I used Yukon golds and baby reds)

• 2 cups carrots, sliced

• 2 cups milk (I used 2%)

• 2 cups frozen corn

• ½ teaspoon pepper

• 3 cups cheddar cheese, shredded

• 2 tablespoons whole wheat flour

• salt and pepper, to taste

• optional: parsley, chopped

Instructions

1. 1) Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.

2. 2) Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.

3. 3) Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.

4. 4) Stir in milk, corn and pepper and then heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.

5. 5) Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.

6. 6) Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure adjust seasoning accordingly.)

7. 7) Serve warm. Top with a little chopped parsley for a color and taste pop.

Freezer Meal Instructions:

1. After the soup cools, place in a freezer bag or freezer-safe container. Try to remove as much air as possible and seal it well before placing in the freezer.

2. To reheat, thaw 24-48 hours in the fridge (preferred method) or by using the defrost setting on the microwave. Then, warm chowder over low or medium-low heat on the stove, gently stirring occasionally.

- See more at: http://thrivinghomeblog.com/2014/10/autumn-chowder-comfort-in-a-bowl/#sthash.j5QDjGbm.dpuf