There are many versions of this recipe. I had never made this before but, decided to add it to our Holiday lineup. Some add cheese, spicy peppers, onion etc. I lessened the butter and sour cream a bit but, tried to remain close to the recipes I'd read.
Enjoy! Diane Corn Casserole Ingredients: 1 can corn 1 can cream corn 3/4 cup sour cream 2 eggs 6 Tablespoons melted butter 1 box (8.5 oz) Jiffy cornbread mix Directions: Preheat oven to 350F. Combine all the ingredients and pour into a greased 8x8 baking dish. Bake in oven at 400 for 35 minutes. You want the center set and cooked through.
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A great new soup addition to my canning lineup. I've retooled Chicken & Corn Chowder so that it can be canned. All you do is make a roux to thicken the soup once opened to heat & serve. Enjoy! Diane
Canning Chicken Corn Chowder Base A HOT Pack Soup: For each quart add: 1 Cup Corn, cooked 1/4 Cup Onion, cooked & diced 1/4 Cup Potato, peeled, cooked & uniform dice 1/4 tsp Garlic, flake 1/8 tsp smoked paprika 1/8 tsp cayenne pepper 1/8 tsp thyme dash of pepper dash of onion powder 1/4 tsp canning salt 1/2 Cup Chicken, cooked & diced 2 Cups Chicken Broth, Hot ********* For the Chicken:
Process per the NCHFP Soup Guidelines. https://nchfp.uga.edu/how/can_04/soups.html **********notice this is a Hot Pack Soup.************* Upon Opening to Heat/Serve: Pour contents of quart into saucepan and bring to a boil, lower heat and let simmer at medium for 10 minutes. While the soup is heating, prepare your roux (thickener for soup)
Recipe and Photos by: Diane Baker for Canning and Cooking at Home This is a versatile recipe. You can make the contents into chicken pot pies, serve over rice or add a bit more chicken broth upon heating and eat as a soup. When you make this recipe, you'll also get some chicken broth that you can freeze or can later. I found I get 3 pints of broth for canning after recipe is complete. Enjoy! Diane
Chicken Stew for Pressure Canning Ingredients: for STEW: 1 large stewing chicken, rendering about 4 lbs. cooked chicken 7 Cups chicken stock, from stewing the chicken 2 Tablespoons organic "chicken better then bullion", optional 2 Quarts diced tomatoes, drained 3 large potatoes, peeled and cubed about 1/2" 2 Cups onion, chopped 3 Cups carrots, peeled and cut into 1/2" rounds 1 Cup celery, chopped 2 Cups Great Northern beans, drained 1 Pint sweet corn, drained 1/2 teaspoon dried rosemary 1/2 teaspoon dried parsley 1 teaspoon dried thyme 1/2 teaspoon cayenne 1/2 teaspoon black pepper 2 teaspoons dried minced garlic for COOKING CHICKEN: 1 large stockpot water to cover chicken 2 carrots, snapped in two 1 celery rib, snapped in two 1 bay leaf 10 peppercorns 1 teaspoon each dried: thyme, parsley, rosemary, salt Directions: Place chicken in a large stock pot and add enough water to cover. To stockpot, add the ingredients listed above under COOKING CHICKEN. Cover pot and bring to a boil. Lower to a simmer and let the chicken cook at a low simmer for a minimum of 2 hours. Remove chicken to a platter to cool. Skim fat off broth, add 7 cups of the broth to large stockpot. I use my fat separator to run the broth through, because there will be on average of 3 pints leftover broth that you can can or freeze. Remove skin from cooked chicken and chop chicken meat into large bite sized pieces. Add all the vegetables and seasonings from STEW section above to the stockpot with broth and bring to a boil, lowering to simmer 15 minutes. Add in chicken and let simmer for a final 5 minutes, checking the taste for any additional salt or pepper preferred. Pack clean quarts with the hot stew to 1" headspace. I fill each quart with two giant scoops of stew then go back and top off with two giant scoops of the liquid from the stew. Process Quarts 90minutes at 10 pounds, adjusting psi for your altitude. Yield: 6 Quarts Recipe: Adapted from "The Amish Canning Cookbook" Georgia Varozza This is a wonderful side dish for any meal. Easy to prepare, which is always a bonus! I love to use my Home-Canned Summer Corn in this - such a treat and makes all the hard work of canning it - worth it! There are many renditions of this recipe type and some add in corn muffin mix, making it more of a 'cornbread' but, this is more of a what I think of as creamed corn set in egg - making it more of a 'pudding' or 'casserole' of Summer corn.
~Enjoy! Diane Southern Corn 'Pudding' Ingredients: 1 cup milk 2 Tbs butter 1 Tbs sugar 2 Tbs flour 1/2 tsp salt 2 pints of corn (or 30 oz whole can corn), drained well 2 eggs, well-beaten 1-2 Tbs green onion or 1 large shallot, finely chopped dash of hot sauce, optional dash of Black pepper, optional Directions: Preheat oven to 400 F Dissolve flour in 1/4 cup milk, set aside. Boil the remaining 3/4 cup milk with the butter and sugar. Pour the flour/milk mixture into the milk/butter/sugar mixture after boil is reached - to make a thin white sauce. Remove from heat and stir in salt and drained corn. Mix in beaten eggs. Pour into a lightly greased loaf pan. Bake for 30-40 minutes, or until done. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Adapted from: Chef In Training: "Easy Baked Corn" Chicken Corn Chowder with Rice
*and homemade No Knead Bread Ingredients: 4 tbs butter 4 tbs all purpose flour 4 cups of milk 2 boneless, skinless cooked chicken breasts, cubed *or 1 pint pressure canned boneless chicken 1-2 cups cooked rice *wild rice or brown rice works if you are going to freeze 1 can of corn, *or 1 half pint of pressure canned corn 1 large onion, chopped 1 small red bell pepper, diced seasonings to taste: salt & pepper 1 Tbs sweet basil 1-2 Tbs chives 1/2 Tbs parsley *hot sauce, optional *1-2 Tbs Better then Bullion Chicken paste, optional Instructions: Start by making a roux in a large stock pot. Melt butter over medium heat. Once melted, add chopped onions & diced bell pepper and cook until onions are translucent (approx 10 mins) Add flour and stir vigorously using a whisk. Cook the flour/onion/peppers mixture for about 1 minute. The flour will start to brown. Slowly begin to add your milk *warmed in a microwave to get the chill off milk, this will speed up incorporating it into soup without lumps. Whisk in milk, 2 cups at a time. Making sure you eliminate any lumps. Add your seasonings and taste as you go. Bring soup up to a boil, then reduce to low simmer (stirring constantly) Add in corn and chicken. Adjust any seasonings. Simmer on low until hot and ready, usually about 15 minutes. Recipe Note: I cook 2 cups of rice in chicken broth - this ensures I've made more then enough rice for eveyrones' tastes but, won't take over and thicken up the soup in its pot...I serve the rice on the side with this soup, people can add in as much or as little rice as they like. Any leftover rice and be used to make fried rice the next day too - BONUS! I also cut my no knead bread (click here for recipe) up into manageable pieces so everyone can dunk into the soup. ~Enjoy! Recipe & Photos by: Diane Baker for Canning and Cooking at Home |