Easy Potato and Corn Chowder for the Freezer

This creamy and comforting chowder is perfect for busy days when you want something hearty and delicious without the fuss. Plus, it freezes beautifully, making mealtime quick and easy whenever you need it.

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TIME8 hr 10 min

SERVINGS4

RATING5.0 / 5

Easy Potato and Corn Chowder for the Freezer

01 / WHAT YOU NEED

Ingredients

1 ½ pounds red potatoes, diced 1 (16 ounce) package frozen corn 3 tablespoons almond flour 1 teaspoon dried thyme 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon onion powder salt and ground black pepper to taste 6 cups chicken stock ¼ cup coconut milk 2 tablespoons ghee (clarified butter)

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing 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 the time comes, dump the frozen potato mixture into your slow cooker. Pour in the chicken stock, coconut milk, and a good spoonful of ghee. Set the slow cooker on low and let everything cook gently for about 8 hours, until the potatoes are soft and all the flavors have melded together nicely. Give it a good stir before serving, and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use waxy potatoes like Yukon Gold for a creamy texture that holds its shape well.
- Sauté the onions and garlic until soft to build a rich flavor base.
- Avoid adding cream until reheating if freezing, as it can separate otherwise.

Why you’ll love it

This chowder is creamy and comforting with just the right amount of sweetness from the corn. It’s easy to make in large batches and perfect for busy days when you want a warm, homemade meal without the fuss.

Serving ideas

Serve the chowder with warm crusty bread or buttery crackers for dipping. A sprinkle of fresh herbs like parsley or chives adds a bright, fresh note. For extra protein, top with crispy bacon or shredded cheese.

Storage & leftovers

Let the chowder cool completely before freezing in airtight containers or heavy-duty freezer bags. Label with the date and use within 3 months for best flavor. Thaw overnight in the fridge before reheating gently on the stove to keep the texture smooth.