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 My Homemade Sloppy Joes
*for Pressure Canning Ingredients: 3 lbs ground beef 2 small onions, diced 3 small sweet bell peppers, diced 4 cloves dried minced garlic 2 cans (15 oz) tomato sauce 1 cup ketchup 1 1/2 cups beef broth 2 Tbs brown sugar 2 tsp chili powder 1 tsp dry mustard 1/2 tsp red pepper flake (optional) Worcestershire sauce, hot sauce, salt & pepper, to taste Yield: 6 Pints Directions:
Recipe & Photos by: Diane Baker for Canning and Cooking at Home |