If you plan ahead, most soups and chowders can be frozen in small tupperware portions that can easily be thawing while you head out the door. The only caveat to making soups and chowder is the prep work--something you should be familiar with at this point if you have done any cooking from this blog.
Get your ingredients prepped and the fire started. Let's do this!
(Adapted from Cooking Light's The Essential Dinner Tonight Cookbook)
Can be vegan or vegetarian if you exchange butter for olive oil and use vegetable broth!
Large 5 qt saucepan (like the one you have seen in previous blogs to boil pasta or eggs)
Dutch Oven (is also an option if you have one instead of the sauce pan)
Mixing bowl (to soak the leeks clean)
2 Tbls butter
1 Tbls olive oil
1 1/2 cups leek, coarsely chopped, soaked in cold water (this removes the dirt), and drained.
1/2 cup celery, finely chopped
1/2 cup red pepper, finely chopped
1/3 cup of carrot, finely chopped
3 Tbls flour
3 cups of chicken or vegetable broth (I use bouillon for both space-saving / money-saving reasons)
2 lbs yukon potatoes, peeled and cubed (can place them in cold water to avoid turning brown if need)
2 cups of corn kernels, drained
1 tsp salt
1/4 tsp pepper
Pinch of fresh parsley
1. Wash your hands.
2. Read the recipe and get organized.
5. Add leek, celery, red peppers, and carrots. Cook for 4-5 minutes until softened. Stir often.
11. Add cheese, hot sauce and/or parsley.