Canning corn chowder is a fantastic way to enjoy the sweet, comforting flavors of summer all year round. This hearty soup combines tender corn, creamy broth, and savory seasonings into a convenient, shelf-stable meal perfect for busy weeknights or cozy weekends. By preserving it ourselves, we control the quality and freshness while saving time on future dinners.
This recipe walks us through the essential steps to safely can corn chowder without sacrificing taste or texture. Whether we’re seasoned canners or just getting started, we’ll find it’s easier than expected to create a delicious pantry staple. Let’s dive in and make a batch that brings the warmth and richness of homemade chowder to our table anytime we crave it.
Ingredients
To create the perfect Canning Corn Chowder, we focus on fresh and pantry-friendly ingredients that ensure rich flavors and safe preservation. Below are the essential components categorized for ease and clarity.
Fresh Corn
Using Fresh Corn delivers sweetness and texture that define our chowder’s character. We recommend:
- 6 ears of fresh corn, husked and kernels removed
- Reserve corn cobs for added flavor in broth if desired
Canned Corn
For a pantry-ready alternative or to complement fresh corn, use:
- 2 cans (15 oz each) of whole kernel corn, drained
- Avoid creamed corn to maintain proper canning consistency
Vegetables and Aromatics
These ingredients build our chowder’s depth and aroma:
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 1 medium bell pepper, finely diced (optional)
- 2 cloves garlic, minced
Broth and Liquids
Broth forms the chowder’s base, balancing creamy and savory notes. We suggest:
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken or vegetable broth | 4 cups | Low sodium preferred |
| Water | 1 cup | To adjust thickness if needed |
Dairy and Thickeners
Dairy enhances creaminess while thickeners stabilize texture for safe canning:
- 1 cup whole milk or half-and-half
- ½ cup heavy cream (optional for richness)
- ¼ cup all-purpose flour (use precisely for thickening)
- 2 tablespoons butter
Seasonings and Herbs
To season our Canning Corn Chowder perfectly, we include:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon dried thyme
- Fresh parsley or chives for garnish after canning
Equipment Needed
To successfully preserve our canned corn chowder, having the right equipment is crucial. Each tool plays a specific role in ensuring safety, ease, and quality in the canning process.
Canning Jars and Lids
We use half-pint or pint-sized canning jars, ideal for storing portions of corn chowder. These glass jars must be free of chips or cracks to maintain a strong vacuum seal. For lids, it’s essential to have two-piece canning lids consisting of a flat sealing disc with a rubber ring and a screw band to hold them in place securely during processing.
| Equipment | Size/Type | Purpose |
|---|---|---|
| Canning Jars | Half-pint (8 oz), Pint (16 oz) | Portioning and storage |
| Two-piece Lids | Flat sealing disc + screw band | Creating airtight seals |
Pressure Canner or Water Bath Canner
Because corn chowder is a low-acid food, we need a pressure canner to safely process it, preventing bacterial growth. A pressure canner reaches temperatures above boiling water, essential for this recipe. While some preserve soup with a water bath, this is not recommended for chowders containing cream or milk due to safety risks.
- Pressure Canner: Preferred for safety and reliable processing of low-acid soups.
- Ensure the pressure canner is large enough to hold your jars in a single layer.
Cooking Pots and Pans
Preparing the chowder requires sturdy cookware:
- A large heavy-bottomed pot or Dutch oven to sauté vegetables and simmer the chowder base evenly, preventing scorching.
- A medium saucepan for heating broth or milk if needed before combining.
- Use non-reactive pans like stainless steel or enameled cast iron to maintain flavors.
Ladle and Funnel
To transfer hot chowder into jars cleanly and safely, we rely on specialized tools:
- A wide-mouth ladle designed for soups, helping us pour without spills.
- A canning funnel with a wide opening that fits securely inside jar mouths, simplifying filling and reducing mess.
These tools also ensure consistent headspace, critical for safe sealing when canning.
Preparation
To ensure our canning corn chowder turns out flavorful and safe, meticulous preparation is key. Let’s walk through Preparing the Corn and Vegetables and Prepping Jars and Lids for an efficient canning process.
Preparing the Corn and Vegetables
We start by preparing the corn and vegetables, the backbone of our chowder’s rich texture and taste.
- Fresh Corn: Remove husks and silks from fresh ears. Using a sharp knife, carefully cut the kernels off the cobs into a clean bowl. If using canned corn, drain thoroughly to remove excess liquid.
- Onion and Celery: Peel the onion and chop it finely. Trim the ends of celery stalks and dice into small pieces for even cooking.
- Bell Pepper: Wash and core the bell pepper. Remove seeds and membranes, then chop into uniform small cubes.
- Garlic: Peel garlic cloves and mince finely to distribute flavor evenly throughout the chowder.
- Vegetable Sauté: Heat a heavy-bottomed pot with a small amount of oil or butter over medium heat. Sauté onions, celery, bell pepper, and garlic until softened and fragrant, about 4-5 minutes. This step releases the aroma and sweetness essential for our chowder.
After sautéing, add the corn kernels and continue stirring for 2-3 minutes, letting the natural sweetness meld with the vegetables.
Prepping Jars and Lids
Proper jar and lid preparation is crucial for preserving safety and freshness in our canned corn chowder.
| Item | Preparation Steps | Notes |
|---|---|---|
| Canning Jars | Inspect for chips or cracks; wash with hot soapy water or run through dishwasher. | Use only half-pint or pint jars. |
| Lids | Heat lids in simmering water to soften sealing compound. | Do not boil, just keep warm. |
| Bands | Wash thoroughly and dry completely. | Bands don’t seal but hold lids tight. |
We use a wide-mouth ladle and a canning funnel to fill jars cleanly, minimizing crumbs or food residue on jar rims. After filling:
- Wipe jar rims with a damp, clean cloth or paper towel to ensure an airtight seal.
- Place preheated lids on jars.
- Screw bands until fingertip tight, preventing leaks but allowing air to escape during processing.
These steps pave the way for a safe pressure canning process essential for our low-acid corn chowder filled with dairy and fresh ingredients.
Cooking the Corn Chowder
Now that we have all our ingredients and equipment ready it’s time to cook the corn chowder before canning. This step builds the rich layers of flavor and ensures the chowder has the perfect creamy texture while maintaining safety for pressure canning.
Sautéing Vegetables
We start by sautéing the aromatics and vegetables to unlock their full flavor potential. Use a heavy-bottomed pot to prevent burning and promote even cooking.
- Heat 2 tablespoons of butter or oil over medium heat.
- Add 1 cup finely chopped onion, 1/2 cup diced celery, and 1/2 cup diced bell pepper.
- Sauté for about 5 minutes, stirring often until the vegetables soften and become translucent.
- Add 2 minced garlic cloves and sauté for an additional 30 seconds until fragrant, taking care not to let the garlic brown.
Sautéing the vegetables first deepens the chowder’s flavor during simmering and helps create a smooth, balanced base.
Combining Ingredients and Simmering
Once the vegetables are tender and aromatic, we combine the remaining ingredients to build the chowder’s body.
- Stir in 4 cups fresh or canned corn kernels.
- Add 4 cups low-sodium chicken or vegetable broth.
- Mix in 1 cup whole milk and 1 cup heavy cream to create richness.
- Sprinkle in 1/4 cup all-purpose flour gradually while stirring to avoid lumps, to thicken the chowder without compromising pressure canning safety.
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme.
Bring the mixture to a gentle simmer, stirring frequently to prevent scorching. Let the chowder simmer uncovered for 15-20 minutes until slightly thickened and flavors meld perfectly.
| Step | Ingredient/Action | Time | Purpose |
|---|---|---|---|
| Sauté vegetables | Onion, celery, bell pepper | 5 minutes | Soften and develop aroma |
| Add garlic | Mince and sauté | 30 seconds | Enhance flavor without burning |
| Combine main ingredients | Corn, broth, milk, cream, flour | 15-20 minutes | Simmer and thicken chowder |
| Season | Salt, pepper, paprika, thyme | Throughout | Balanced, savory taste |
Tip: Stir frequently and keep the heat moderate to avoid dairy curdling and ensure a luxuriously smooth chowder, perfect for safe pressure canning.
Canning Process
We begin canning corn chowder by carefully filling jars, sealing them properly, and then processing them in a pressure canner to ensure safety and quality. Proper cooling and storage complete the process, preserving the flavors for future enjoyment.
Filling the Jars
To fill the jars:
- Use a clean, wide-mouth ladle and a canning funnel to transfer the hot chowder into prepared jars.
- Leave a headspace of 1 inch at the top to allow for expansion during processing.
- Remove any air bubbles by running a plastic or wooden spatula along the inside edges of the jar.
- Wipe the rims of the jars with a damp clean cloth to remove any chowder residue.
- Place the preheated two-piece lids on each jar.
- Screw on the metal bands until fingertip tight — do not overtighten as air must escape during processing.
Sealing and Processing in a Canner
Since corn chowder contains dairy and low-acid ingredients, pressure canning is essential. Here’s how we process the jars safely:
| Step | Details |
|---|---|
| Canner Type | Use a pressure canner — water bath canning is unsafe for dairy chowders. |
| Pressure Setting | Process at 10 PSI for altitudes up to 1,000 ft; add 5 PSI for every 1,000 ft elevation. |
| Processing Time | 75 minutes for pint jars; adjust time for jar size if using half-pints. |
| Jar Placement | Place jars on the rack inside the canner without touching. |
| Venting | Vent steam for 10 minutes before sealing the lid with the weight. |
“Proper pressure and timing eliminate harmful bacteria, making the chowder shelf-stable and safe.”
Cooling and Storing
Once processing is complete, follow these steps to cool and store:
- Turn off the heat and allow the pressure canner to depressurize naturally—this may take 20 to 30 minutes.
- Carefully remove the canner lid, tilting it away from you to avoid steam burns.
- Use jar lifters to transfer jars to a clean, dry towel or cooling rack.
- Leave at least 1 inch of space between jars for air circulation.
- Allow jars to cool undisturbed for 12 to 24 hours.
- After cooling, check seals: lids should be concave and not flex when pressed.
- Label jars with the date and store them in a cool, dark, and dry place for up to 1 year.
Note: If any jars do not seal, refrigerate and consume within 3 to 4 days or reprocess with new lids.
Reheating and Serving Suggestions
To enjoy our Canning Corn Chowder Recipe at its best, proper reheating and thoughtful serving elevate the experience. Follow these steps to bring out its fresh flavors and creamy texture every time.
Reheating Instructions
- Thawing: If frozen, thaw jars overnight in the refrigerator. Avoid rapid temperature changes to prevent jar breakage.
- Gentle Heating: Pour the chowder into a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even warming.
- Avoid Boiling: Heat until just simmering. Boiling can break the creamy texture and alter flavors negatively.
- Microwave Option: Transfer a serving to a microwave-safe bowl. Cover loosely and heat in 1-minute intervals, stirring in between. Stop once steaming hot throughout.
Serving Suggestions
Enhance the hearty goodness of our canned corn chowder by pairing or garnishing creatively:
- Fresh Herbs: Sprinkle chopped fresh parsley, chives, or thyme for brightness.
- Crunchy Toppings: Add crispy bacon bits, toasted corn kernels, or crunchy croutons for texture contrast.
- Cheese Accent: Offer shredded sharp cheddar or smoked gouda to melt in the hot chowder for extra depth.
- Accompaniments: Serve with crusty bread, buttered toast, or cornbread muffins for a satisfying meal.
- Spice Twist: Add a dash of smoked paprika or hot sauce per taste to awaken the flavor profile.
| Step | Details | Tips |
|---|---|---|
| Thawing | Refrigerate overnight | Prevent sudden temperature changes |
| Heating | Medium-low heat till simmering | Stir frequently to avoid burning |
| Microwave | Heat in 1-minute intervals, stir in between | Use microwave-safe container |
| Serving | Garnish with herbs, cheese, or bacon | Serve with crusty bread or cornbread |
“Reheating canned corn chowder gently preserves its creamy texture and delicate sweetness. Avoid boiling to keep our chowder tasting like fresh.”
Using these reheating and serving suggestions helps us enjoy the comforting, rich flavors of our canning corn chowder recipe year-round.
Tips for Best Results
To achieve the creamiest texture and safest preservation of our Canning Corn Chowder Recipe, following these expert tips will guarantee a delicious outcome every time.
Preventing Curdling or Separation
Cream and dairy products can sometimes curdle during the canning process due to high heat and pressure. To minimize this risk:
- Use whole milk or heavy cream rather than lower-fat dairy to improve stability.
- Add dairy after the chowder has simmered and thickened, but before filling jars to ensure even distribution.
- Stir constantly during heating to maintain a smooth texture.
- Avoid boiling the chowder once cream is added; instead keep it at a gentle simmer.
“Slow, steady heat and careful stirring are our allies against curdling.”
Adjusting Thickness
Achieving the perfect thickness in canned chowder ensures it feels hearty without being too dense or watery. Adjust the chowder’s consistency with these steps:
- Use measured amounts of flour or other thickeners as specified in the recipe.
- If the chowder is too thick before canning, thin it by adding broth or water in ¼ cup increments.
- If too thin, mix an additional teaspoon of flour with a little cold water to create a slurry, then stir into the simmering chowder.
- Keep in mind that the chowder will thicken slightly after cooling and during canning.
| Thickness Adjustment | Action |
|---|---|
| Too Thick | Add broth or water (¼ cup at a time) |
| Too Thin | Add flour slurry (flour + cold water mix) |
| Post-Canning Texture | Slight thickening naturally occurs |
Safety Tips for Home Canning
Safety comes first when canning low-acid soups like corn chowder, especially with dairy ingredients. Follow these essential guidelines:
- Use a pressure canner, never a water bath, to reach temperatures above 240°F needed to kill bacteria.
- Process jars at the correct pressure and time based on your altitude (e.g., 10-15 PSI for 75 minutes for pints).
- Ensure jars have no chips or cracks and use recommended two-piece canning lids.
- Maintain 1-inch headspace and remove any air bubbles before sealing.
- Cool jars undisturbed for 12–24 hours, then check seals by pressing the center of lids; they should not flex up and down.
- Label jars with canning date and contents for best freshness rotation.
- When reheating, heat gently without boiling to preserve texture and flavor.
| Safety Checklist | Details |
|---|---|
| Equipment | Pressure canner, two-piece lids, half-pint or pint jars |
| Processing Pressure & Time | 10-15 PSI for 75 minutes (pints), adjusted by altitude |
| Jar Inspection | No cracks, chips, clean rims |
| Headspace | 1-inch before sealing |
| Seal Check | No lid flexing after cooling |
| Storage | Cool dark place, labeled with date |
By following these tips, our canned corn chowder will maintain its rich flavor, creamy texture, and ensure safe storage so we can enjoy summer’s bounty any time of year.
Conclusion
Canning corn chowder is a fantastic way to keep the taste of summer close all year long. With the right ingredients, equipment, and careful preparation, we can create a safe and delicious pantry staple that’s ready whenever hunger strikes.
By following proper canning techniques and storage tips, our chowder stays fresh and creamy, making mealtime easier and more satisfying. It’s a rewarding process that brings convenience without sacrificing flavor or quality.
Frequently Asked Questions
Why should I can corn chowder instead of freezing it?
Canning corn chowder provides a shelf-stable option that doesn’t require freezer space and can last for months. It also allows you to enjoy fresh summer flavors year-round with convenience. Proper pressure canning ensures safety and preserves the creamy texture, unlike freezing which may affect quality.
What ingredients are essential for canning corn chowder?
Key ingredients include fresh or canned corn, onion, celery, bell pepper, garlic, low-sodium broth, whole milk or heavy cream, flour for thickening, and seasonings like salt, pepper, paprika, and thyme. Fresh herbs can be added after heating for garnish.
What equipment do I need for safely canning corn chowder?
You’ll need half-pint or pint canning jars, two-piece lids, a pressure canner, a heavy-bottomed pot, a wide-mouth ladle, and a canning funnel. Avoid using water bath canners because corn chowder is low-acid and contains dairy.
How do I prepare the vegetables before canning corn chowder?
Sauté chopped onion, celery, and bell pepper in butter or oil until softened, then add garlic. This step unlocks flavors and improves texture. Preparing fresh corn by cutting kernels off the cob is also important for best results.
What is the proper method for pressure canning corn chowder?
Fill sterilized jars leaving 1-inch headspace, remove air bubbles, and seal with lids. Process jars in a pressure canner at specified pressure and time (as per altitudes) to eliminate harmful bacteria. Cool jars undisturbed before checking seals.
Can I use a water bath canner for corn chowder?
No, water bath canners are not safe for canning corn chowder due to its low acidity and dairy content. Pressure canning is necessary to reach temperatures that safely preserve the chowder.
How should I reheat canned corn chowder?
Thaw frozen jars overnight in the refrigerator. Gently reheat on medium-low heat without boiling to maintain creamy texture. Stir occasionally and add toppings or fresh herbs before serving.
How can I ensure my canned corn chowder stays creamy after canning?
Use whole milk or heavy cream and add dairy after simmering. Stir constantly while heating and avoid boiling. Proper pressure canning and following thickness adjustments also help maintain creaminess.
What should I do if a jar doesn’t seal properly after canning?
If a jar fails to seal, refrigerate and consume the chowder within a few days. You can also reprocess the jar with a new lid or freeze it for later use, ensuring food safety.
How long can canned corn chowder be stored safely?
Properly canned corn chowder can be stored in a cool, dark place for up to one year. Always check jar seals and inspect for spoilage before use.