We all know that leftover soups, casseroles, and baked goods are made for the freezer, but there are plenty of other foods you can freeze. Avocados, for starters. (Yes, really!)
A wonderful way to enjoy summer corn, this is a relatively traditional chowder recipe with one key difference- it uses vitamin-packed sweet potatoes instead of starchy white potatoes. The change is so barely noticeable that I’m hoping it inspires you to make healthy switches in other dishes. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.