Cookbook:Corn Chowder II
Jump to navigation Jump to search
|Corn Chowder II|
Ingredients[edit | edit source]
- 4 cups (43.5 oz / 1.23 kg) whole kernel corn
- 1 can (14.5 oz / 410 g) creamed corn
- 1 box (32 oz / 900 g) chicken broth
- 4 cups cubed potatoes
- 1 can (13 oz / 370 g) chicken breast
- 1 ½ cups (½ pint / 250 ml) sliced fresh onion
- 1 cup (8 oz / 250 ml) chopped celery
- ¼ tsp black pepper (optional)
- ¼ tsp non-iodized sea salt (optional)
- ¼ tsp MSG (optional)
Procedure[edit | edit source]
Cooking[edit | edit source]
- Put all ingredients into stockpot and start cooking slowly over medium heat.
- When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup.
- 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.
- If storing then proceed to the section on long term storage.
- To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup.
Short term storage (<3 days)[edit | edit source]
- Refrigerate at under 40°F (2°C) for no more than 3 days.
Long term storage (>3 days)[edit | edit source]
- Pour into 16-ounce (1-pint) mason jars leaving 1 inch (2.5 cm) headspace.
- Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude.
Notes, tips, and variations[edit | edit source]
- It is recommended that you use all the optional ingredients or this will taste bland.