Potato chowder with corn for future use

This creamy chowder is packed with vegetables. Yellow potatoes, along with cream and milk, give it a creamy texture, while bell peppers, celery, onions, and corn are enriched with healthy fiber. Boil a large pot of chowder, freeze in 1 liter containers, and rest easy knowing there is lunch on hand that you can simply defrost and reheat.

Ingredients

• 700 gr. yellow potatoes, cut into 2 cm pieces. 3 tbsp. l. unsalted butter 3 tbsp l. olive oil 4 tbsp. frozen corn, defrost 3 celery stalks, chopped 1 large onion, chopped 1 red bell pepper, chopped 3 garlic cloves, finely chopped 1 tbsp. l. fresh thyme leaves A pinch of cayenne pepper 1/4 tbsp. flour of the highest grade 4 tbsp. whole milk 2 tbsp. heavy cream

Directions

1. Heat butter and olive oil in a large cauldron or saucepan over medium heat. Once the butter has melted, add the corn, celery, onion, bell peppers, garlic, salt, thyme, and cayenne pepper and cook, covered, stirring frequently, until the vegetables are tender and just starting to grill, 8-10 minutes. Sprinkle with flour and stir until completely absorbed, about 1 minute. Add 4 tbsp. hot water, milk, cream, potatoes and 1 tbsp. l. salt and cook, stirring constantly, until the soup boils and thickens. Cover and simmer, stirring occasionally and adjusting heat as needed to maintain a gentle simmer, until potatoes are tender, 15-20 minutes.
2. Season with salt and pepper to taste.
3. Let the soup cool to room temperature, then pour into four quart containers and freeze for up to 1 month. To serve, defrost the soup overnight in the refrigerator. Bring to a simmer over medium heat, stirring frequently, until warm. Dilute with a little water if it is very thick and add salt to taste.