EASY FREEZER CORN CHOWDER

Ingredients:
2 Tbsps canola oil
2 onions, chopped
6 potatoes, cut into 1/4-inch cubes
1 tsp salt, divided
1/2 tsp pepper, divided
1 bags of frozen corn kernels (about 24 ounces)
5 cups vegetable broth or low sodium vegetable stock

4 to 8 ounces heavy cream or half-and-half (optional)

Method:
Pour the oil into a large saucepan.
Place it over a low flame.
Stir in the onions and cook, stirring often, for 5 minutes or until soft and starting to turn clear.
Add the potatoes.
Sprinkle with 1/2 tsp salt and 1/4 tsp of pepper.
Cook the potato mixture for 5 minutes, stirring often with a wooden spoon.
Stir in the broth.
Adjust the heat to medium high.
Bring the broth to a brisk boil.
Reduce the heat to low.
Simmer the chowder for 15 minutes or until the potatoes are soft.
Pour the corn into the saucepan.
Heat for 10 minutes or until the corn is tender but not mushy.
Remove the pan from the heat.
Stir in the remaining salt and pepper.
Allow the chowder to cool to room temperature.
Pour the chowder into freezer containers and store for up to 3 months.
Makes 8 servings.

This is a great chowder to have on hand for those cold winter nights. Divide it into individual servings for those nights when everyone has to be somewhere and will be eating at different times.

Add a side of vegetables and a slice of fresh bread, plus a handy dessert out of the freezer and the meal is ready whenever they are.

To freeze: Package up into small containers (1 to 2 cups of soup each), sprinkle on some croutons or crumbled up crackers, and freeze. It can be eaten hot or cold and  therefore works well as a handy soup bowl any time.

Variation:  If you would like a creamier based to your soup, cook the recipes as written, up to where you add the corn. Once the potatoes are cooked, process the soup in a food processor until smooth. Add the 4 to 8 ounces heavy cream or half-and-half. Process again. Return the soup to the pan, then add the corn. Stir well to combine. Continue with the recipe, cooking on low heat, and stirring often to prevent sticking, until the corn is heated through but not mushy and the soup is the desired thickness. You can also use skim milk or unsweetened soy milk. 

Preparation Time: about 40 minutes, simmering on low heat.
Post-freezing cooking time: Thaw and eat, or heat in the microwave for about 3 minutes, stirring half-way through.