Embrace the ease of make-ahead magic with this creamy and comforting Potato and Corn Chowder. Perfect for busy weeknights, simply dump the frozen ingredients into your slow cooker and let the rich flavors develop throughout the day.

Follow The Directions

01

Step

15 mins

Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze for at least 2 hours or up to 3 months. (Prep time: 15 minutes)

02

Step

0 mins

Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.

03

Step

8 hrs

Cook on Low until potatoes are tender and flavors combine, about 8 hours. (Cook time: 8 hours)

For a smoother chowder, use an immersion blender to partially blend the soup before serving.
If you don't have ghee, you can substitute with butter or olive oil.
Feel free to add other vegetables like diced carrots or celery to the freezer bag for extra flavor and nutrients.
Garnish with fresh parsley or chives before serving for a pop of color and freshness.

Adalberto Welch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.