A taste of comfort that comes right from your backyard. Indulge in the wholesome goodness of Homemade Pressure-Canned Corn Chowder that is a true testament to the bounty of your homestead. This soul-warming delight will have you remembering those warm September days when you worked over the stove to can corn and bring you full circle. From your homestead to your table, let this chowder be a celebration of your hard work, planning and determination to make a wholesome, hearty bowl bursting with flavours that were made with care.
Ingredients
Soups
- 4 cups of Chicken Bone Broth or Vegetable Broth
- 2 ½ cups of milk
- 1 500 ml jar of pressure canned corn
- 8 slices of bacon
- 1 large white onion
- 1 large carrot
- 3 stalks celery
- 4 potatos
- sea salt
- 2-3 tsp paprika
- ¼ tsp black pepper
- Splash of red wine vinegar
Instructions
- Using a Dutch oven place it on your stove over medium-high heat and cook the 8 slices of bacon stirring them frequently to allow them to cook evenly.
- When the bacon is fully cooked and crispy, remove with a fork keeping the grease in the dutch oven. Place the bacon on a cutting board and break into crumbs when cool enough to touch. Turn the burner down to low and splash in your red wine vinegar being careful because it will spit. Using a spatula or egg flipper scrap the bottom of the dutch over to remove all those little pieces of bacon. Add more red wine vinegar as needed and continue to scrap until the bottom is clear of stuck-on bacon bits.
- In the same pot add the diced onion and sear for about 5 minutes over medium heat. You want the onion to be soft and translucent but not browned.
- Add in the bone broth or stock, carrots, celery and potatoes. Bring to a gentle boil and cook uncovered until all vegetables are soft, about 15 minutes depending on the size of your cut up vegetables.
- When the potatoes are soft use a potato masher in the pot to slightly mash them into smaller pieces. Slowly pour in the milk and stir.
- Open your jar of pressure canned corn, strain it over the sink before adding just the corn into the pot. Stir to combine and add in the sea salt, paprika, and black pepper. Adjust the seasonings to your taste preference.
- Simmer for about 5 minutes to heat the corn up because it is already cooked. Top with the crumbled bacon and serve with a slice of homemade bread or see Chefs Tips for more topping ideas.
Notes
- If you are looking for a creamer soup use an immersible blender instead of a potato masher and blend until you are happy with the consistency .
- Garnish with fresh herbs or green onions and a dollop of sour cream to add color and an extra touch of indulgence.
- A crusty slice of sour dough or artisan bread will complete and satisfy your body.
Tried this recipe?Let us know how it was!