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Deep freeze quick homemade chowder recipe

BRRRR! It’s cold outside-Catch 35 is keeping you warm & toasty with a DEEP FREEZE Quick Homemade Chowder recipe!


4 cups Chicken broth/stock
2 cups cubed Potatoes
1 cup of chopped celery
1 medium chopped onion
1 cup chopped carrots
2 cups of Heavy cream or whole milk
Salt and pepper to taste
Butter or olive oil
2 Bay leaves
3-5 minced garlic cloves
Additions (if you desire):
Cooked and shredded chicken
1 cup of frozen corn or vegetables
Top with crispy cooked bacon & enjoy with crusty bread
Makes 6-8 servings


Heat a Dutch oven or large soup pot with 1-2 tablespoons of olive oil or butter. Sauté celery, onion, and carrots for a 5 mins on a medium setting until soft.
Add potatoes and garlic and sauté 30 seconds. Stir in chicken broth, bay leaves, and any additional vegetables you want to add. For a thicker chowder-add 1 cup of uncooked rice. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in your protein. Taste and add salt/pepper if needed. For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
Top individual servings with crispy bacon and oyster crackers and fresh parsley if desired.