So I mentioned before that I have embarked on the freezer cooking adventure. Have you heard of this method? It’s pretty genius if you ask me. The basic premise is that you decide on a handful of recipes to use for the entire month, buy the ingredients in one trip and prepare the meals in one day. Then you freeze them and pull them out whenever you are wanting to eat them! That way you just have one day of major cleanup for the MONTH. And you can use up your produce before it goes bad.
Although we haven’t been eating pre-cooked freezer meals EVERY night, it has helped a lot to have a plan for the month and know what I’m going to be making that week. I have been experimenting with it the past few months..and I’ve def learned a few things to avoid (i.e. fully cooking pasta and then re-heating after freezing=mushy mess). I usually choose about 3-4 recipes + 1 salmon recipe and I make enough to have each thing twice a month. I still like to cook fresh things so I don’t plan to have a freezer meal more than 3 times a week (plus, things come up where we don’t eat at home, or I don’t even feel like warming up a meal and we eat snacks and leftovers..haha just being honest here.)
All that to say, I have found a couple of successes and want to share them here! Today, I’m sharing a veggie chowder. Even though it’s hot and it’s summer, this soup is packed with veggies which makes it refreshing!
Here’s your cast of characters (mostly):
You’ll also need a large pot, like a dutch oven. I was super pumped to use ours since I barely cook with it, but its so pretty 🙂 and I might add, it was barely big enough..
First step is to prep all the veggies! Chop Chop!
Including removing the corn from the ears.
Feel free to eat some kernals..sweet corn raw is seriously the best.
Then, melt the butter in your large pot and throw in the peppers, onions, and thyme. Cook ’em til they’re softened. Then add the milk, potatoes and a bunch of water. Bring to a boil and cook til the potatoes are almost tender. Next stir in the corn with some salt & pepper and cook a little longer. Here come’s the fun part!
With a slotted spoon, remove about 3-4 cups of the solid veggies to a blender and puree until smooth! (Really puree it… i probably should have pureed mine longer…)
And return it to the pot!
Stir it around and add the green beans. In my opinion, this recipe called for too many green beans..they kinda took over the soup! So if I make this next time I’ll probably add less (like 3/4 lb-ish) and cook them longer. They are supposed to have a little crunch, but I think they were a bit too crunchy this time around.
See what I mean about the pot being barely big enough!?
So, you’re at the point where you can eat it right now, or freeze it for later. Or eat some now and freeze the rest for later (best option..). If you are freezing, divide it evenly between freezer containers or freezer bags. This stuff will last 6 months in the freezer! And it makes a TON! we probably can get about 5-6 bowls of it per bag, so next time I will probably divide it into smaller portions and eat it later down the road.
Label the bags/containers with date and some basic reheating instructions (in case your hubby needs to make it sometime 😉 ) and you’re done!
-3 tablespoons butter
-1 large onion, diced
-2 medium red bell peppers, seeds and ribs removed, diced
-1/2 tsp dried thyme
-3 cups milk
-4 medium peeled baking potatoes, peeld and cut into 3/4″ cubes
-Salt & Pepper
-3/4 lb to 1 lb green beans, ends trimmer, broken into 1″ pieces
1. In dutch over or 5-quart pot, melt butter over medium heat. Add oion, bell pepper, and thyme; cook, stirring occasionally, until veggies are softened, about 5 minutes.
2. Add milk, potatoes, and 5 cups water. Bring to boil; reduce heat and simmer, covered, until potatoes are almost tender, about 8 minutes.
3. Stir in corn, 1 tablespoon salt, and 1/2 tsp pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender, puree until smooth (really smooth). Return to pot; add green beans and bring to a simmer, cook until beans are tender, about 8 minutes.
5. Season and serve (or freeze)
*If freezing, let it cool completely before transferring it to the containers to freeze!!
linking this recipe on The Winthrop Chronicles!