Corn Chowder II
This corn chowder gets its body from the vegetables themselves rather than from flour or a roux. Part of the soup is blended and returned to the pot, so the potatoes and creamed corn thicken the broth while whole kernels stay intact. Canned chicken keeps the prep short, and the recipe is built to be pressure canned in pint jars. Finish each bowl with milk, butter and romano.
Instructions
Combine the whole kernel corn, creamed corn, broth, potatoes, canned chicken, onion, celery, pepper, salt and MSG in a stockpot. Set it over medium heat and let it come up to temperature slowly.
Once the contents are warm, scoop some of the soup into a blender and liquefy it. Pour the puree back into the pot, which thickens the chowder without any flour or starch.
Keep cooking until the potato cubes are soft all the way through and have started to turn translucent. Stir every few minutes and scrape the bottom of the pot so nothing sticks.
To serve right away, stir into each pint of hot soup ½ cup whole milk, 1 tbsp unsalted butter and ¼ cup romano cheese.
To keep it for a few days, refrigerate the plain soup below 40°F (2°C) and use it within 3 days.
For long term storage, ladle the hot soup into 16-ounce (1-pint) mason jars, leaving 1 inch (2.5 cm) of headspace. Process the jars for 90 minutes in a pressure canner at 10 pounds (11 for a dial gauge), adjusted for your altitude, and add the milk, butter and cheese when you reheat and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
