Today is the first official day of Fall and no better way to start the season than a warm bowl of chowder. Not just any chowder, but Autumn chowder! This soup is full of vegetables, yet has a creamy richness from the milk and cheese. This would be great to serve when having company over or to take as a meal to someone! And you can freeze it to enjoy it later. To reheat, thaw for 24-48 hours in the fridge, then warm the soup over medium heat on the stove. It's that simple!  


Ingredients:1/2 lb bacon, chopped  1 cup onion, diced 3 garlic cloves, minced 3 cups chicken broth 3 cups potatoes, diced  2 cups carrots, sliced 2 cups milk 2 cups frozen corn ½ teaspoon pepper 3 cups cheddar cheese, shredded 2 tablespoons whole wheat flour salt and pepper, to taste optional: parsley, chopped

Instructions: 1) Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot. 2) Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes. 3) Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally. 4) Stir in milk, corn and pepper and then heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl. 5) Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted. 6) Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure adjust seasoning accordingly.) 7) Serve warm. Top with a little chopped parsley for a color and taste pop. Recipe by


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