Every Halloween my mom would serve her delicious chili. When I was little, I didn’t seem to think it was so great.
We had to finish our whole bowl of chili before we could go trick-or-treating. I think I spent most years crying over my bowl of chili while the rest of my family hit the streets to get treats.
Now that I have grown up a bit, I love chili, but if you have picky eaters like I was, I would give this chowder a whirl.
could i freeze this soup?
We usually devour this soup, that we don’t have leftovers to freeze it. However, I have made this recipe ahead of time, and froze it to preserve it for cooking up for guests, or if you plan to make quite a bit.
Place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer.
To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove.
You can also add fresh new bacon to garnish.
This soup will be good in the freezer for about 2 weeks.
watch how to make another simple chicken dish, here:
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This Teriyaki Chicken is made in the instant pot, and is also gluten free. If you are needing a simple and quick meal, this is a recipe we highly recommend. Watch how easy it is to make, here:
looking for dessert? try a few of our favorites:
Elyse
Serves: 8
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 6 strips of bacon, cooked and crumbled
- 1 medium onion, diced
- 3 russet potatoes, peeled and cubed
- 3 Tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 1 (16 ounce) bag frozen corn kernels
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1 (4 ounce) can green chiles
- 2 cups cooked, shredded chicken
- Salt and pepper, to taste
Instructions
- In a large pot, add all ingredients and bring to a boil.
- Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.
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