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
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I haven't met a soup I didn't like - when the weather turns colder we tend to eat more hot, hearty soups. Summer seems a distant memory when the smells of a hearty soup is simmering in the house. Pull up a chair, grab a spoon and dig in! Enjoy! Diane
Creamy Potato Chowder *with Bacon or Ham Makes approx. 3 quarts Ingredients: 4 Cups Chicken Broth 4 Cups diced/cubes red potatoes, skin optional 6 slices cooked Bacon, thick cut or 2 Cups Chopped cooked Ham 1 cup diced onion 1 cup diced celery 2 teaspoons salt, or to taste 1/2 teaspoons garlic salt ground black pepper, to taste ROUX: 3/4 cup butter 3/4 cup all-purpose flour 2 cups 2% milk, I use whole milk 2 cups heavy cream Directions:
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. 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 How about a great use for Summer Poblano Peppers (pasillas) and corn! This soup is a real treat. A wonderful soup created by my friends Mom and published too - your gonna love this soup! Enjoy - Diane Chicken Poblano Chowder Ingredients: 3 carrots, peeled and diced 2 onions, diced 5 stalks celery, chopped 2 T garlic, minced 2 to 3 poblano peppers, chopped and seeds removed 1 t salt 1/2 t pepper 1/2 t ground cumin 1/4 t dried thyme 2 T olive oil 12 C chicken broth 3 C cooked boneless skinless chicken breast, diced 11 oz can of whole kernel corn 1/2 C butter 1/2 C all-purpose flour 1/2 t hot pepper sauce, or to taste 1 C whipping cream Directions: In a large soup pot over medium heat, saute carrots, onions, celery garlic, peppers and seasonings in oil, until vegetables are tender. Add broth; cook until carrots are tender. Stir in chicken; cook, stiring often, until mixture begins to thicken, about 30 minutes. Add corn; remove from heat. In a large skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladel one cup of hot liquid from stockpot into skillet, whisking constantly. Pour misture from the skillet into the stockpot, stirring to blend. Return soup pot to heat and cook 3 to 5 minutes longer, until mixture thickens. Remove from heat; stir in hot sausc and cream. Servs 12 to 16. freezes and reheats in the microwave really good too. Recipe by: Margie Slentz From Goosberry Patch, The Christmas Table Cookbook Photo by: Diane Baker for Canning and Cooking at Home |