From Super Suppers, by Judie Byrd:

I could eat this meal once a week, year ’round.  This recipe is a doubled version of the original, because it is a lot of work, so if I’m making it, I want a maximum yield.  At double, I can get about 4 meals out of it.  Will last in the freezer for up to 2 months.  Make cornbread and throw chunks into the chowder as you eat it (covered in butter of course!).

6 slices bacon, slivered

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 cup chopped roasted red pepper (I don’t roast mine, but it might taste better…I’m too lazy to roast, and I won’t use bottled because I prefer fresh)

4 cups milk

30 oz Alfredo pasta sauce (I buy 2, 15 oz jars)

4 cups frozen corn

4 cups canned creamed corn (get sweet corn)

2 cups diced cooked ham (I’ve used all sorts of ham…they all work)

8 oz diced green chile peppers, undrained (I leave these out because they are too hot for the girls, but I do prefer them in this recipe)

2 teaspoons of crushed dried oregano

2 teaspoons of Worcestershire sauce

2 teaspoons salt

1/2 teaspoon black pepper

In a very large and heavy bottom pot, cook bacon over medium-high heat until crisp.  Remove with slotted spoon, set aside.  Add onion, carrot, celery, and red pepper.  Cook and stir until tender.

Return bacon to pot, along with milk, pasta sauce, corn, creamed corn, ham, undrained chile peppers, oregano, Worcestershire sauce, salt, and black pepper.

Bring chowder to a simmer.  Simmer gently, uncovered, for 25 to 30 minutes, stirring often to avoid scorching.

Mark freezer bags while cooking.  After it cools a bit, ladle into freezer bags.  Get the steam out!  Seal and freeze flat.  On cooking day, thaw in frig, reheat over low heat.