Cookbook:Corn Chowder II

Cookbook | Ingredients | Recipes | American cuisine | Native American cuisine | corn | soups

Corn Chowder

Ingredients

• 4 cup whole kernel corn (3 14.5 ounce (410 g) cans)
• 1 14.5 ounce (410 g) can cream style corn
• 1 32 oz (900 g) box chicken broth
• 4 cups cubed potatoes
• 1 13 oz (370 g) can chicken breast
• 1 1/2 cups sliced fresh onion (1/2 pint (250 ml) home canned onions)
• 1 cup chopped celery (1 8 ounce (250 ml) jelly jar home canned celery)
• 1/4 tsp black pepper (optional)
• 1/4 tsp sea salt (not iodized) (optional)
• 1/4 tsp MSG (optional)

Procedure

1. It is recommended that you use all the optional ingredients or this will taste bland.
2. Put all ingredients into stockpot and start cooking slowly (medium heat).
3. When the ingredients get warm, put some of them into a blender and liquefy them and pour back into the pot (for thickening)
4. Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.
5. If storing then proceed to the section on long term storage.
6. Add 1/2 cup whole milk, 1 tbsp unsalted butter, and 1/4 cup romano cheese per pint (should make 5 pints)

Long term storage

1. To store this for longer than 3 days or to store without a refrigerator, follow these instructions.
2. Pour into 16 ounce (pint) mason jars leaving 1 inch (2.5 cm) headspace.
3. Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude. Makes 5 jars.

Short term storage

1. Refrigerate at under 40° F (2° C) for no more than 3 days.