Chicken Poblano Chowder
*for Canning Ingredients: 5 carrots, peeled and diced 2 medium onions, diced 2 Tablespoons dried minced garlic 3-4 poblano peppers, chopped and seeds removed 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 3 Quarts chicken broth 3 Cups boneless skinless chicken breast, diced 1 pint whole kernel corn **SEE DIRECTIONS AT BOTTOM*** To Thicken and make into a Chowder when opening to HEAT & EAT: *chowder roux quantities for one QUART ((be aware that you can thicken your soup to your liking when opening to heat. Some people prefer Cornstarch and water to thicken and then add in Cream. Some have eaten the soup without thickening or adding cream. 4 Tablespoons butter 4 Tablespoons all-purpose flour 1/4 teaspoon hot pepper sauce, or to taste 1/2 Cup heavy whipping cream Yield: Approx 3-4 Quarts Directions: In a large soup pot over medium heat:
TO SERVE:
Recipe by: Margie Slentz modified for Pressure Canning by Diane Baker From Goosberry Patch, The Christmas Table Cookbook I'm using the base of Ball's Pepper Jelly Recipe and adding a bit of variation in hot peppers. I think this has just the right amount of "kick." Try this delightful jelly. It's easy to make & even easier to eat. A great use for all your Summer garden produce. Enjoy! Diane
Pepper Jelly yield: about 6 half-pint jars Ingredients
Directions:
Notes: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Recipe Adapted from: Ball Fresh Preserving Photos by: Canning and Cooking at Home A new favorite. I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish. This fits the bill. Enjoy! Diane
Creamy Spicy Chicken and Pasta Ingredients 2 cups cooked chicken 1 chopped onion 1-2 chopped poblano chilies 1 chopped jalapeno *optional 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 12 ounces pasta, I prefer cellentani or whatever I have on hand. 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded chopped green onion for garnish, *optional Directions
Serves 4. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Not sure what to do with leftover turkey or chicken? Try pressure canning some Poblano Soup. If not canning - make my Poblano Chowder and follow my recipe for that HERE. This soup is one of our favorite ways to use up leftovers from our Thanksgiving turkey. It's a mildly spicy and yet very savory soup. I do not 'thicken' this Soup into a Chowder when canning because butter and cream are food items that cannot be canned safely. This recipe is great either way! Enjoy! Diane
Turkey (or Chicken) Poblano Soup *for Pressure Canning Ingredients: 1 Tbs Olive oil 3 carrots, peeled and diced 2 onions, diced 2 Tbs garlic, minced 3 - 4 poblano peppers, chopped and seeds removed *wear gloves 1 tsp canning salt 1/2 tsp ground black pepper 1/2 tsp dried ground cumin 1/4 tsp dried thyme 12 cups turkey or chicken broth 3-4 cups cooked boneless skinless turkey or chicken, diced 11 oz can of whole kernel corn or one pint of home canned corn Directions: In a large soup pot over medium heat, saute carrots, onions, garlic, poblano peppers and seasonings in olive oil, for about five minutes. Add in broth and corn. Stir in meat (turkey or chicken); Bring to a boil then reduce heat and let simmer about 10 minutes. Prepare Pressure Canner. Fill jars half-way with solids and top off to 1" head-space with broth. Pressure Can: Weighted Gauge 10 lbs/ Dial Gauge 11 lbs sea level *adjusting for altitude. Pints: 60 minutes Quarts: 85 minutes Optional: Add Upon Heating to Serve as a Chowder ~ Per Quart: 1/4 cup butter 1/4 cup all-purpose flour 1/2 tsp hot pepper sauce, or to taste 1/4 cup heavy cream *preferred, or milk 1/2 cup Soup that you've canned * opened for heating **see below Open Quart of Pressure Canned Soup, pour into stockpot, bring to a low boil 5 minutes. In a skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladle half cup of **hot liquid from heated soup into skillet, whisking constantly. Pour mixture from the skillet into the stockpot, stirring to blend - cooking 3 to 5 minutes longer, until entire soup mixture thickens. Stir in hot sauce and cream. Serve Hot. Yield: 4-5 Quarts Recipe Adapted for Pressure Canning by: Diane Baker Original Recipe from: Margie Slentz/Goosberry Patch, "The Christmas Table Cookbook" Photo by: Diane Baker for Canning and Cooking at Home Recipe Notes: Pressure Canned at the NCHFP "Soup Guideline Timing" (additional time added for the corn in this soup included in timing above): Celery is omitted from "canned" version because it does not have its own stand-alone vegetable timing with the NCHFP. Fall in is in the air and Football has started! It's now becoming a 'time honored tradition' here in our household; the watching and waiting for the first frost. Who would want to do that? A gardener does but, also a "Canner"! There is a recipe that was handed to me just a few years back (originating in Texas) that requires nice and fresh GREEN tomatoes! Why GREEN tomatoes? Mostly, because their solid, firm, less watery mass that they maintain until they turn and ripen to red is perfect for this recipe. While I have an idea of why this recipe was created (waste not, want not) I think it is a brilliant use of these now sought after and happy to pick tomatoes in our house!! This relish can be controlled to infuse as much 'heat' that you want in your final product. Do you want just a kick of 'heat'? try using just sweet peppers with an anaheim thrown in for good measure. Do you like your mustard relish SPICY! then be sure to use habaneros or scotch bonnets and the like (those are the ones wayyyy up there on the scoville scale for peppers *see below) Scoville Scale for pepper "hotness"Whatever your choice of peppers to compliment your green tomatoes, this recipe is going to have your taste buds singing. We always make sure to bring this relish to our Football parties and its the perfect Tailgating food! Brats, hot dogs, steaks, chicken, and hamburgers: it works as such a nice compliment. Using this relish as a dip for pretzels and chips is an amazing taste too! Make sure to keep an eye on your garden and grab those plump "still green" tomatoes and take the time to make this relish - you, your friends and family will be happy that you did! Enjoy ~ Diane The Original Spicy Mustard Relish (Spicy Mustard Relish I) 1 QT Hot Peppers, chopped (4 Cups) *your choice, see scale above 1 QT Onions, chopped (4 Cups) 1 QT Green Tomatoes, chopped (4 Cups) 1 Pint Sugar (2 Cups) 1 Pint Distilled White Vinegar (2 Cups) 5% Acidity 1 Pint Prepared Mustard (2 Cups) *I use French's Cook all together in a large stock pot or dutch oven, until onions are tender and the mixture thickens - this can take a good hour and half. Stir often. When water-bath canning, leave 1/4' head-space. Process pints and half pints for 15 mins. in water-bath (plus, 10 mins for altitude. *or according to regulations in your area.) *always wear gloves when handling and chopping hot peppers. Yield: approx 7 half-pints Recipes for Spicy Mustard Relishes By: Margie Slentz and Diane Baker Photos by: Diane Baker for Canning and Cooking at Home |