As a busy working woman, I’m always on the lookout for easy freezer meals that I can make ahead and thaw when I need them. That’s why I love this Southwest Corn Chowder recipe. It’s not only delicious and hearty, but it’s also healthy and easy to make.
This chowder is a creamy and flavorful soup packed with protein and veggies. The combination of red lentils, corn, and bell peppers gives it a satisfying texture and taste. And the spices, like smoked paprika and cumin, add a nice kick of flavor.
But what makes this recipe even better is that it’s a freezer meal. That means you can make a big batch of it, freeze it, and then thaw it whenever you need a quick and easy meal. It’s perfect for those busy weeknights when you don’t have time to cook from scratch.
To make this easy freezer meal, simply combine all of the ingredients (except for the coconut milk and broth) in a gallon-sized freezer bag. Stir gently to combine, remove the air, seal, and freeze. When you’re ready to cook, thaw the meal overnight in the fridge, then transfer it to a Crockpot or an Instant Pot. Add the liquids when you are ready to cook.
One of the things I love about this recipe is that it’s so versatile. You can make it vegan, vegetarian, gluten-free, nut-free, dairy-free, soy-free, and Tex-Mex. And it’s a great source of protein, fiber, and vitamins.
So the next time you’re looking for an easy freezer meal that’s hearty and healthy, give this Southwest Corn Chowder a try. It’s perfect for those cold winter nights when you need something warm and comforting, but it’s also great for any time of year. And if you’re hosting a party or potluck, Southwest Corn Chowder is a delicious and hearty soup that can be served as a main course or as a side dish. Here are a few ideas for what to serve with it:
1. Salad: A fresh salad is always a great option to serve alongside soup. Consider a simple green salad with a vinaigrette dressing or a Southwest-inspired salad with avocado, black beans, and corn.
2. Cornbread: Cornbread is a classic Southern side dish that pairs perfectly with Southwest Corn Chowder. You can make it from scratch or buy it pre-made from the store.
3. Quesadillas: Quesadillas are a way to add some protein and texture to your meal. You can make them with cheese, chicken, or veggies, and serve them alongside the soup.
4. Grilled Vegetables: Grilled vegetables are a healthy and flavorful side dish that can complement the flavors of the soup. Try grilling zucchini, peppers, and onions for a colorful and tasty addition to your meal.
5. Chips and Salsa: If you want a simple and easy side dish, consider serving tortilla chips and salsa alongside the soup. It’s a great way to add crunch and flavor to the meal.
Consider your guests’ dietary restrictions and preferences, and choose sides that complement the flavors of the soup. With the right combination of dishes, it’s sure to be a big hit.
- 1.0002 red bell pepper can also use orange or yellow, diced
- 4.9998 garlic cloves minced
- 0.4998 sweet onion diced
- 1.0002 cup dried red lentils
- 1.0002 bag (14.4 oz per bag) frozen corn
- 1.0002 tsp smoked paprika
- 1.0002 tsp ground cumin
- 1.0002 tsp garlic powder
- 1.0002 can (13.5oz per can) full fat coconut milk (added on day of cooking)
- 3 cup vegetable broth (added on day of cooking)
- 1.0002 tsp salt (added on day of cooking)
- 0.4998 tsp black pepper (added on day of cooking)
1) Label your gallon-sized freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all of the ingredients (except for the coconut milk, and broth) to a freezer bag. Stir gently to combine.
3) Remove air, seal, and freeze.
Crockpot Instructions:
-Thaw the freezer meal overnight in the fridge.
-Transfer the contents into Crockpot.
-From thawed, add the coconut milk and broth, then stir to combine. Cook on low for 5 to 6 hours, or on high for 4 hours. Add salt as desired.
-Use an immersion blender inside of the crockpot, or transfer 1/2 of the soup to a blender and blend until smooth. Return to crockpot.
Instant Pot Instructions:
-Thaw the freezer meal overnight in the fridge.
-From thawed, add the coconut milk, and broth, stir to combine and then pressure cook on high for 10 minutes, then natural release for 10 minutes. Add salt as desired.
-Use an immersion blender inside of the Instant Pot, or transfer 1/2 of the soup to a blender and blend until smooth. Return to Instant Pot.
TIP: Garnish with sliced jalapeno, freshly chopped tomatoes, and your favorite hot sauce.
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
