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Mex Corn Chowder Freezer Recipe
4 cups chicken
broth (vegetable broth for vegetarian)
2 cups sweet potatoes, peeled and diced
1 onion, chopped
1 tsp garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1/2 cup celery, chopped
1 1-lb bag frozen corn
1/4 cup all purpose flour
1 1/2 tsp ground cumin
1 cup half and half
Cheese (for serving day)
Spray a large soup
pot with non-stick cooking spray. Saute onion, peppers, garlic
and celery on medium heat until cooked and onion is translucent.
Add flour, stirring constantly for one minute to avoid burning.
Add chicken broth slowly, stirring well. Add potato, corn,
and cumin, then bring chowder to a boil. Reduce heat and simmer
uncovered for twenty minutes or until sweet potatoes are tender.
Add half and half. Serve now or allow to cool and freeze in
On cooking day:
Remove from freezer for desfrosting. Transfer to soup pot
and reheat over low heat. Top with cheddar cheese if desired.