Corn Chowder

Hearty, with a great texture and a nice peppery bite.

Ingredients (7 quarts)

  • 20+ ears of corn, kernels removed
  • 1 gal chicken broth
  • 16 potatoes, scrubbed and diced
  • 8 stalks celery, chopped
  • 3+ tsp pepper
  • Salt

Directions

  1. Add everyting to a large soup pot. Heat until boiling
  2. Adjust your seasonings adding salt and pepper
  3. Fill your jars leaving a 1" headspace. Wipe, lid and ring.
  4. Pressure can at 11 lbs for 1½ hours (90 minutes)

Notes

You can vary the amount of pepper you add. We like this to have a nice peppery bit, but that is completely optional

In order for this to be a chowder you really need to add dairy. However, you can't do this before you can the soup as dairy is not allowed.
When we serve this we simply add a cup of milk or cream when reheating. It's good.

Images

Shuck the corn. Wash, but don't peel, the potatoes. Dice the potatoes. Remove the kernels from the corn. Wash and trim the celery. Chop the celery. Add everything to the pot.