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| Main | Roasted Poblano Corn Chowder |
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| Roasted Poblano Corn Chowder submitted by Mom Johnson |
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Description
A pressure canned shelf-stable soup that is comforting in those cold winter months! Add a little cream and top with cheese or tortilla chips for a quick dinner!
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Directions
Roast poblano peppers, peel, seed and chop.
Prepare the remaining vegetables: peel and dice the potatoes and onions. Strip corn from cobs.
Combine all ingredients in a stockpot and add broth to cover.
Bring to a boil, then simmer for 5 minutes.
Ladle hot chowder into hot jars, leaving 1-inch headspace.
Remove air bubbles, adjust liquid and wipe the rims.
Apply lids and rings.
Pressure can at 13 pounds (My altitude of 4750 feet)
Process quarts for 90 minutes and pints for 75 minutes. Let cool for 12-24 hours.
Makes 3 quarts or 6 pints.
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Ingredients
 2 cups poblano peppers (roasted, seeded, peeled and chopped)
3 cups fresh or frozen corn
2 cups diced onions
4 cups potatoes, peeled and diced
1 T. garlic, minced
1 tsp. coriander
1 tsp. cumin
1 tsp. oregano
1 1/2 tsp. salt
1 tsp. black pepper
4 cups chicken or vegetable broth as needed to fill jars
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