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Why This Meal Is A Winner
This chowder is creamy, comforting, and packed with hearty vegetables. It comes together quickly, making it perfect for busy days. Plus, it freezes well, so you can enjoy a warm, homemade meal anytime.
Cooking Tips You Should Know
- Use Yukon Gold or red potatoes for a nice texture that holds up well in the soup.
- Don’t overcook the corn to keep it sweet and slightly crisp.
- Stir occasionally while reheating to prevent sticking and ensure even warmth.
- Don’t overcook the corn to keep it sweet and slightly crisp.
- Stir occasionally while reheating to prevent sticking and ensure even warmth.
Directions
Tos the red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper into a freezer bag. Seal it up and pop it in the freezer until you're ready to cook. When it’s time to make the chowder, dump the frozen potato mixture into your slow cooker. Pour in the chicken stock, coconut milk, and add the ghee. Set it on low and let it cook for about 8 hours, or until the potatoes are nice and tender and all the flavors have melded together. Give it a good stir before serving, and enjoy!
How To Serve It Best
Serve the chowder with crusty bread or warm dinner rolls for a satisfying meal. A sprinkle of fresh parsley or chives on top adds a pop of color and freshness. Pair it with a simple green salad for a balanced dinner.
Refrigeration Tips
Allow the chowder to cool completely before freezing in airtight containers or freezer bags. Label with the date and use within 3 months for best flavor. To reheat, thaw overnight in the fridge and warm gently on the stove, stirring occasionally.
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