Slow Cooker Potato and Corn Chowder Freezer Meal
This Slow Cooker Potato and Corn Chowder Freezer Meal recipe is so good! I prepared this meal in an afternoon when making 15 crockpot freezer meals for my family’s dinners.
With back-to-school activities in full swing, I wanted to make a bunch of prep ahead meals that I could make for my family. This is the perfect plan to save both time and money in the kitchen.
So, I got busy creating recipes so I could take an afternoon and have meals ready to go for my family. This veggie crockpot soup recipe has been my favorite so far out of the slow cooker meals and will be added to my regular menu meals. I served the delicious Slow Cooker Potato and Corn Chowder Freezer Meal with a loaf of French bread.
It is a hearty recipe that really filled us up and is perfect for busy weeknights. It is a yummy vegetarian recipe that the whole family will love. I like to serve meatless meals at least once a week to help reduce our grocery budget. This is a great option for meatless meals.
Slow Cooker Potato and Corn Chowder Freezer Meal is so good and it’s an easy freeze slow cooker supper that everyone will love. My whole family loved this crockpot dinner meal, and they want me to make it again soon! Be sure to make this crockpot freezer meal, you will not be disappointed.
Slow Cooker Potato and Corn Chowder Freezer Meal
Ingredients
- 24 ounces red potato diced
- 1 package 16-ounce frozen corn
- 3 tablespoons all-purpose flour
- 6 cups chicken stock or vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt and freshly ground black pepper to taste
- 2 tablespoons butter or margarine
- 1/4 cup heavy cream
Instructions
- Label freezer bag with cooking instructions and date.
- Gently mix together the potatoes, frozen corn, flour, thyme, oregano, garlic powder and onion powder in the freezer bag.
- Freeze until ready to use.
- Thaw in fridge over night.
- Dump bag into crockpot and add chicken broth then place lid on.
- Cook on low 8 hours.
- Add the butter and cream and stir well.
- Serve right away and enjoy!
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
This recipe looks very tasty and especially no hassle which really makes it right up my ally. However, I do have a question. How do you keep your potatoes from getting that weird texture after they’ve been frozen and thawed? Every time i do a freezer meal with potatoes, when I’m ready to serve them and thaw it out, the potatoes always come out with this gritty ,somewhat mushy quality. Even though it’s not terrible it does make the meal somewhat less enjoyable. Do you think maybe blanching would work? I know it would add a little extra written to the dish but I’m just curious.
Anyway, thanks for posting.
Can one not freeze the broth with all the rest, too? If not, what about freezing separately, then adding the frozen broth to the rest?
Thanks!
Yes, you can do that! I choose not to freeze it only so I don’t have to use 2 bags.
YUMMY! This was fabulous. I made it for the freezer a month ago and the fresh summer corn was perfectly preserved. We had it last night for dinner. I loved this recipe. Very easy and satisfying.
You do realize that adding chicken broth makes it not vegetarian right? Obviously I can add vegetable stock instead, but don’t label them vegetarian if they aren’t.
We clearly said chicken broth or veggie stock. Thanks!