I’ve been thinking a lot about freezer meals. Over the past few years, patient I’ve developed a morning routine that I really love. I get up before the sun rises, pharmacy work out and cook lunch or dinner. I guess that makes me a morning person. But I have a long commute and my job keeps late hours, so there’s no way I’ll be up for making dinner after 8 at night. My little routine has worked out really well for us so far.
All that is about to change. I know there’s no way I’ll be able to cook in the mornings before work with a newborn. So, it’s going to be all about weekend cooking and freezer meals. Or salads, sandwiches, omelets and other super-quick dinners. Luckily, I love leftovers and think that some foods benefit from some time in the freezer. Especially soups.
The trick to making freezer meals is making sure it’s a well-rounded one. Sure, braised meat freezes well, but then I have to think of a side dish and I want something easier. Thick hearty stews and chowder fit the bill and this one is especially tasty.
For the chowder, I browned some onions, potatoes, Mexican chorizo and chicken with dried guajillo chile peppers. I added some fire-roasted tomatoes, corn and chicken stock and let the whole thing simmer until the potatoes were tender and the chicken was falling apart. Stir in a little lime zest and some cream and that’s it. The chowder is richly flavored – spicy, smoky and creamy. The lime zest and cilantro add a brightness that I think every freezer meal needs. A wonderful thing when you’re starving and your fridge is bare of anything but condiments and juice.