In honor of the hubby and I taking our first (of hopefully many) trip to Boston, I decided my Thursday post would be a recipe for some delicious chowder.
First, the trip to Boston. The hubby is a HUGE Boston Red Sox fan, so for our 1st anniversary, I decided to buy some Red Sox v. Yankees tickets. This season marks the 100th anniversary of the amazing, historic ballpark they play in (Fenway), so why not catch a game? I also thought it would be a blast to tour the famous city of Boston.
Next, the chowder. Personally, I have never enjoyed clam chowder, but I know the hubs likes it (occasionally). With that said, I decided why not mix up the recipe a little and incorporate some things we both really like. I REALLY like corn and potatoes. I’m from Nebraska, what else do we except. Jordan really likes carrots and chicken. So when I decided to make my own chowder, these ingredients were my beginning. I hope you all enjoy it as much as we do!
- 2-3 Boneless Chicken Breasts (depending on how much you are making)
- 2 tbsp. of Butter (chopped into little chunks)
- ¼ cup Chopped Onion (optional)
- 2-3 sticks of Celery (chopped)
- 1-2 cups of Chopped Carrots (or 1 can of sliced carrots)
- 1 can of Corn (or 1 package of frozen)
- 2 cans of Cream of Potato Soup
- 1 can of Chicken Broth
- ½ cup of Milk
Let’s Freeze Some Chowder:
Some friends of ours just recently had a baby, so I decided to make them some frozen meals so they didn’t have to worry about cooking for a few days. I decided to make this meal frozen, so the beginning of this recipe is how to go about doing that.
First off, I labeled a large, freezer Ziploc© baggie with the instructions. NOTE: Do the labeling BEFORE putting the ingredients inside, it’s easier :)
Next, I chopped up the celery and the carrots and set out some of the other ingredients.
Also, just wanted to send a little shout-out to Hungenberg Produce, I used their carrots. The Hungenbergs are longtime friends of Jordan’s and have quickly become my friends as well. Plus, I was preparing this meal for two of them. :)
For easy filling, I put the baggie in a bowl and then just started to dump all of the ingredients inside. I had just made some shredded chicken in the crock-pot that day, so I had fresh chicken broth to use instead of a can, so that was added as well. Add everything EXCEPT the milk.
Seal the bag tightly and then freeze.
In order to cook, thaw the bag in the refrigerator (or sink) overnight. NOTE: I would put it in a bowl, just in case it leaks or sweats.
Let’s Make Some Chowder:
If you don’t want to go the make-ahead route, you can make it in the morning. Follow the same steps as above, except put everything in the crock-pot (EXCEPT the milk, again). Cook on low for 6-8 hours.
Before eating, remove the chicken, shred it and return it to the crock-pot. Add the ½ cup of milk to the pot and then stir everything. Cook for another 15 minutes on low and then enjoy!
Want the recipe card? Click here for it: Chicken & Corn Chowder Recipe Card