Day 2: Stock up on homemade soups.

By: Jennifer Personette

Soups are great for fall. Make soups in advance and freeze them until the perfect chilly night. Fall starts the busy season of parties and holidays. Having pre-made soups in the freezer makes it easy to have a hearty meal in minutes. By the way, these soups are all super easy!

Corn Chowder:

• 12-14 slices of thick cut bacon, diced
• 1 large white onion, diced
• 10 cups of sweetened creamed corn (I use the canned kind, about 7 or 8 cans)
• 2 cups half and half
• 2 cups chicken stock
• 2 cans of diced green chilies
• 1/2 cup instant potato flakes
• 8 ounces of shredded sharp cheddar cheese

1. In a large stock pot, cook the bacon over medium-high heat.
2. As the bacon fat begins to render, add the diced onions and cook until translucent and the bacon is cooked thoroughly.
3. Add creamed corn, half and half, chicken stock, green chilies. Stir until combined and heated through.
4. Depending on your desired thickness or consistency, add 1/4 cup to 3/4 cup of instant potato flakes and stir until combined and not lumpy.
   
5. Let mixture cool. Add half to a (1) gallon freezer bag and the other half to a (1) gallon freezer bag. Add half of the cheese to each bag.
   
6. Freeze.

Each bag will serve 4 people (approximately 2 cups of chowder each). I like to serve with a dollop of sour cream and fresh chives.

Veggie Chili

• (2) 15-ounce cans of red kidney beans
• (2) 15-ounce cans of stewed, diced tomatoes
• (1) 15-ounce can of black beans
• (2) 15-ounce cans of tomato sauce
• 2 cans of diced green chilies
• 1 package of Hidden Valley Ranch dry mix
• 1 Package Morning Star Farms Meal Starters Recipe Crumbles
• 1 cup of celery leaves (fresh)
• 1/2 onion, diced
• 1-2 t of chili powder
• 2 t of garlic powder
• 8 ounces shredded cheddar cheese
• Optional: 1 cup of macaroni noodles and 1 cup of vegetable stock

This couldn't be any easier. All I do is dump all of these ingredients into the crock pot (on medium), stir and go to work. When I get home the whole house smells delicious and the chili is done! I let it cool and divide it between (2) one gallon freezer bags. I split the shredded cheese between the two bags and freeze.

Each bag will serve 4 people (approximately 1.5 cup servings). I like to serve with fritos corn chips or cornbread.

Baked Potato Soup

• 3 T butter
• 8-10 slices of thick-cut bacon, diced
• 1/3 cup of diced onions
• 2 cans of evaporated milk
• 1 can of chicken stock
• 2 t garlic salt
• 2 cups instant potato flakes (more or less to suite your desired consistency)
• 8 ounces shredded cheese

1. Melt butter in stock pot.
2. Cook bacon until almost done.
3. Add the onions and cook until translucent.
4. Add evaporated milk, chicken stock and garlic salt. Stir until combined.
5. Add instant potato flakes and combine until smooth. (Add slowly so you can get to your desired consistency.)
6. Let soup cool. Divide between (2) one-gallon freezer bags.
7. Split shredded cheese between both bags.
8. Freeze.

Each bag makes 4 (1 cup) servings. I like to top with green onions and sour cream.


What things do you make ahead?