Right now, all I think about is how busy my life’s about to get. I mean, it’s already busy, but it’s going to get worse. A lot worse. I have two kids graduating their respective schools (Preschool and fourth grade? So it could make more sense, but it is what it is), which means graduation picnics and ceremonies and field days and banquets.
Which means I’ll have approximately negative time to get anything really done. Crazy, though… we’ll all still be hungry.
During times like this, when I have a smidge more time than I will in the near future, I focus on what I can do to help future me function better. For dinners? I double easy, freezer-friendly recipes and save half for a little later.
This chicken & corn chowder is crazy easy, just a tiny bit spicy, creamy, cheesy, and cozy. It’s easy to double and freezes well, so I have a batch just waiting for me in the freezer.
Why you’ll love it:
It’s super easy to throw together,
double,
freeze,
and eat later when you’re barely surviving, much less making dinner from scratch. Oh, and it’s
creamy,
cozy,
high in protein,
loaded with easy veg, and
full of flavor.
Let’s make it.
Make-Ahead Chicken & Corn Chowder
Serves 4-5
2 cups shredded cooked chicken
1½ cups frozen corn
1–1½ carrots, diced
2 cups diced potatoes (Yukon Gold or russet)
¼ cup diced onion
3 garlic cloves, minced
1 jalapeño pepper, seeded and diced - optional
1 carton bone broth (4 cups)
½ cup milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
2 cups shredded Monterey Jack cheese
Topping:
Shredded cheese
Cooked and crumbled bacon
In a large pot over medium-low heat, combine the corn, carrots, onion, garlic, potatoes, chicken broth, milk, salt, pepper, thyme, oregano, and cheese. Stir to mix.
Simmer for 30 minutes, or until warm and the cheese is melted.
TO REFRIGERATE: Let cool before refrigerating in an airtight container for up to 3 days. Reheat in a saucepan over medium heat until it starts to bubble, stirring occasionally to prevent sticking. Turn the heat to low and simmer for 1 minute until hot. Alternatively, microwave, covered, for 1 to 2 minutes. TO
FREEZE: Label a large, airtight, freezer-safe bag or container with the recipe name, cooking directions, and date prepared. Combine all the ingredients in the labeled bag or container, double bagging to avoid leaks. Freeze for up to 4 months. Thaw overnight in the fridge. Pour the contents into a large pot and cook as directed.
COOKING TIP: To cook this in a slow cooker, combine all the ingredients in a slow cooker (or add the