Warm up and fill up with big-batch soups, stews, and chowders from your freezer.
Brunswick stew is always a crowd-pleaser in the South. We combine chicken and tender beef brisket in this hearty version.
You won't be able to get enough.
Try this filling chowder for your next dinner party. Colorful corn and zucchini, crispy bacon, and creamy cheese make for
a great presentation and a delicious meal.
You'll love soaking up the remnants of this soup with crispy, cornbread biscotti. Fresh basil and Italian sausage give the
soup its wonderful flavor, and cannellini beans help make the soup even more hearty.
You can't go wrong with this classic Southern dish to fill you up on chilly nights. We made it even heartier by adding roasted
potatoes to the traditional mix of andouille sausage, Cajun seasonings, and veggies.
Even your kids won't be able to resist this broccoli chowder. Sautéed ham and creamy Cheddar cheese create a savory base.
Run a knife along just-cut cobs to catch sweet corn milk in a bowl. It'll add flavor and creamy texture.
To preserve the textures of meat and vegetables in soup, it's important to cool hot soups completely before freezing. To quickly
reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes). Refrigerate uncovered, stirring
occasionally, until cool.
Leftover soup will last up to 3 days in the fridge or up to 1 month in the freezer. Follow these steps on how to freeze soup
so you'll be set all winter long.