THE RECIPE JOURNAL · Lunch
Make-Ahead Potato and Corn Chowder
This hearty chowder is perfect for busy days when you want a comforting meal ready to go. Loaded with tender potatoes and sweet corn, it’s easy to make ahead and warms you up with every spoonful.
FROM THE KITCHEN • Make-Ahead Potato and Corn Chowder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper all together in a freezer bag. Pop it in the freezer until you’re ready to cook. When it’s time, dump the frozen potato mixture into your slow cooker. Pour in the chicken stock, coconut milk, and add the ghee. Set it on low and let it cook for about 8 hours, until the potatoes are soft and all the flavors meld beautifully. Give it a good stir before serving, and enjoy!
Why you’ll love it
This chowder is creamy, comforting, and full of hearty vegetables. It’s easy to prepare ahead of time, making it perfect for busy days. Plus, the combination of potatoes and corn gives it a nice balance of sweetness and earthiness.
How to serve
Serve the chowder hot with a sprinkle of fresh herbs like parsley or chives. It pairs well with crusty bread or a simple green salad for a complete meal. A dollop of sour cream or shredded cheese can add extra richness.
Storage & leftovers
Allow the chowder to cool completely before storing in an airtight container. It keeps well in the refrigerator for up to 3 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
