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Recipe: Corn Chowder

Saturday, 07-Aug-1999 00:01:42

Message:

12.73.132.13 writes:

When I got home from work today, there was a thin little package from Amazon.com. My "Better Homes and Gardens Canning and Preserving Recipes" had arrived (ISBN 0-696-20454-1)! I read all 96 pages, and thought I'd share a couple of the neat ones I'm going to try tomorrow morning.

CORN CHOWDER

6 TO 8 MEDIUM EARS SWEET CORN

3 CUPS WATER

1 TBL INSTANT CHICKEN BOUILLON GRNAULES

4 CUPS CUBED, PEELED POTATOES

1 1/2 CUPS SLICED ONION

1 CUP CHOPPED CELERY

1/4 TEASPOON PEPPER

1. REMOVE HUSKS AND SILKS FROM CORN. RINSE AND CUT CORN FROM THE COBS. MEASURE 4 CUPS OF CORN.

2.IN A 4-6 QUART POT, HEAT WATER TO BOILING. ADD CORN AND BOUILLON GRANULES. RETURN TO BOILING. COVER AND BOIL 3 MINUTES.

3. ADD POTATOES, ONION, CELERY, AND PEPPER; HEAT THROUGH.

4. LADLE HOT SOUP INTO HOT, CLEAN PINT CANNING JARS, LEAVING 1-INCH HEADSPACE. REMOVE AIR BUBBLES, WIPE JAR RIMS, AND ADJUST TWO-PIECE LIDS. PROCESS FILLED JARS IN A PRESSURE CANNER -- 10 POUNDS PRESSURE FOR A WEIGHTED CANNER, OR 11 POUINDS FOR DIAL-GAUGE CANNERS -- FOR 85 MINUTES (ONE HOUR, 25 MINUTES).

MAKES 5 PINTS.

TO SERVE:

In a medium saucepan bring one pint of chowder to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Add 1/2 cup milk and 1/4 cup shredded process American or Swiss cheese. Stir to melt cheese; heat through. Makes two servings.

Carol in Idaho