Chicken & Corn Chowder for Canning

    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