Cookbook:Corn Chowder II

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Corn Chowder II
CategorySoup recipes
Yield5 pints

Cookbook | Ingredients | Recipes | American cuisine | Native American cuisine | Corn | Soups

Ingredients[edit | edit source]

Procedure[edit | edit source]

Cooking[edit | edit source]

  1. Put all ingredients into stockpot and start cooking slowly over medium heat.
  2. 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.
  3. 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.
  4. If storing then proceed to the section on long term storage.
  5. 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]

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

Long term storage (>3 days)[edit | edit source]

  1. Pour into 16-ounce (1-pint) mason jars leaving 1 inch (2.5 cm) headspace.
  2. 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.