Broccoli-Cheddar Chowder
Submitted by LUVLIEMOM
Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.
YIELD
6 servingsPREP
25 minCOOK
45 minREADY
70 minThis chowder is your secret weapon for those nights when you just can’t even.
Mix creamy cheddar soup with broccoli, hash browns, and sweet corn, then stash the whole thing in the freezer for later.
When hunger strikes, pull it out, warm it low and slow, and you’ve got a bowl of pure comfort without lifting more than a spoon.
The pimientos sneak in a little color and sweetness that takes it from basic to “wait, you made this?"
Kitchen Tips
- Let the mixture cool completely before freezing to prevent ice crystals and keep the texture smooth
- Stir frequently during reheating to prevent the bottom from scorching
- Add a handful of shredded sharp cheddar on top when serving for extra richness
Ingredients
Directions
In a medium saucepan stir together milk and soup.
Cook and stir over medium heat until bubbly.
Remove from the heat.
Stir in broccoli, hash browns, corn, and pimiento; cool.
Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a large saucepan.
Cover and cook over medium low heat for 40 to 45 minutes or until heated through, stirring occasionally.
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