Recipe: Corn Chowder
Saturday, 07-Aug-1999 00:01:42
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.
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.
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