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Chicken & Corn Chowder for Canning

8/5/2020

6 Comments

 
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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: 
  • Boil one large Chicken in a large stockpot with water.  Rough chop and add in 2 carrots, 1 onion, 2 ribs celery, 10 peppercorns. One large Chicken was more then enough chicken to process 7 Quarts. (a canner load) 
  • Bring Chicken to a boil, then lower to a simmer for 2 hours. 
  • Take out chicken; strain stock into large bowl and removed fat.
  • Diced Chicken and used that and broth for recipe. ((Use more canned or store bought broth, if needed.))
  • Fill each quart with all ingredients and dry spices.
  • Add in all dry spices and top off with 2 cups Hot Chicken Broth.

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)
  • Take 2 Tablespoon butter with 2 Tablespoons flour and mix in a saucepan until it smells nutty and browns slightly.
  • Add in 1 cup of warmed milk. Bring roux to a boil and season with salt and pepper. Lower and let simmer until thickened. 
  • Once thickened, add to soup base.
  • Taste your soup and add more salt, pepper or cayenne, if needed. (the cayenne adds a depth of flavor, it’s not overly spicy).
  • IF you need your chowder thickened any more - add 1 Tbs Cornstarch and 1 Tbs cold water, mixed together and add to the soup.

Recipe and Photos by: Diane Baker for Canning and Cooking at Home 
6 Comments
Linda Robb
3/31/2022 04:55:40 am

Looks perfect, but can I add mushrooms to this recipe for safe canning?

Reply
Diane link
3/31/2022 09:27:21 am

Linda, Yes you can add whole or sliced mushrooms safely. Make sure not to can wild mushrooms. The NCHFP Soup Guideline asks for half liquid and half solids so make sure to still follow taht rule. Any item can be safely added to a Soup recipe as long as it has an already standing process by the NCHFP which mushrooms do :) Happy Canning!!

Reply
Theresa
4/13/2022 01:56:29 pm

Do you the ingredients in hot or cold? If cold, then is the water in your canner cold as well? I’m new to pressure canning so any guidance is helpful! Thank you!

Reply
Diane link
4/13/2022 03:27:05 pm

This soup follows NCHFP Soup Guidelines and is a “Hot Pack” soup. You want the ingredients prepared:cooked and hot. You will also add hot broth to 1”headspace in jars and process jars in a Pressure Canner that has simmering 180 degree F water. I will adjust my recipe to spell this out as it isn’t clear enough. Thank you and Happy Canning!! Diane

Reply
Toni Holloway
7/5/2022 05:19:36 pm

Can you use Clear Jel as your thickener and can it ?

Reply
Robin Hall
7/8/2022 05:23:01 pm

can i use turkey

Reply



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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email