Cookbook:Corn Chowder II


 * American cuisine | Native American cuisine | Corn | Soups

Ingredients

 * 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)

Cooking

 * 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)

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

Long term storage (>3 days)

 * 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

 * It is recommended that you use all the optional ingredients or this will taste bland.