Corn Chowder II
Ingredients
- 4 cups (43.5 oz / 1.23 kg) whole kernel corn
- 1 can (14.5 oz / 410 g) creamed corn
- 1 box (32 oz / 900 g) chicken broth
- 4 cups cubed potatoes
- 1 can (13 oz / 370 g) chicken breast
- 1 ½ cups (½ pint / 250 ml) sliced fresh onion
- 1 cup (8 oz / 250 ml) chopped celery
- ¼ tsp black pepper (optional)
- ¼ tsp non-iodized sea salt (optional)
- ¼ tsp MSG (optional)
Ingredients for 8 servings (4 kg) · the original recipe
Method
- 1
Cooking: Put all ingredients into stockpot and start cooking slowly over medium heat.
Stovetop - 2
When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup.
Blender - 3
Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.
- 4
If storing then proceed to the section on long term storage.
- 5
To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup.
- 6
Short term storage (<3 days): Refrigerate at under 40°F (2°C) for no more than 3 days.
- 7
Long term storage (>3 days): Pour into 16-ounce (1-pint) mason jars leaving 1 inch (2.5 cm) headspace.
- 8
Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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