Corn Chowder Canning Recipe: Easy Steps for Homemade Flavor

There’s something incredibly comforting about a warm bowl of corn chowder, especially when it’s homemade and preserved just right. Canning corn chowder not only allows you to enjoy this creamy, hearty soup anytime you want but also lets you save a bounty of fresh summer corn to savor through the colder months.

Whether you’re a seasoned home canner or just starting out, this detailed corn chowder canning recipe will guide you through every step, ensuring your soup is safe, flavorful, and perfectly textured every time.

Imagine opening a jar of golden chowder on a chilly evening, the rich aroma filling your kitchen and the taste transporting you back to sun-drenched fields and cozy family dinners. This recipe uses fresh ingredients and simple canning techniques to lock in peak-season freshness.

Ready to stock your pantry with delicious, shelf-stable corn chowder? Let’s dive in!

Why You’ll Love This Recipe

This corn chowder canning recipe is designed to be both delicious and practical. It combines the sweetness of fresh corn with tender potatoes, savory onions, and smoky bacon, all in a luscious creamy broth that’s rich without being heavy.

The result is a soup that’s hearty enough for a meal yet easy to prepare in advance.

Not only does canning allow you to preserve your homemade corn chowder safely, but it also saves you time on busy days. No more rushing to make soup from scratch—just open a jar, heat, and enjoy.

Plus, the recipe is adaptable, letting you customize the chowder with your favorite herbs, spices, or even add a little heat.

Ingredients

• 6 cups fresh corn kernels (about 6-8 ears of corn)
• 3 cups peeled and diced potatoes (Yukon Gold or Russet work well)
• 1 ½ cups diced onions
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth (low sodium preferred)
• 2 cups half-and-half or whole milk
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• Optional: 1/2 teaspoon smoked paprika for a smoky depth

Equipment

• Large stockpot or Dutch oven
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional)
• Ball jars (quart size recommended) with lids and bands
• Pressure canner (required for safe canning of chowder)
• Jar lifter and funnel
• Clean towels or cloths

Instructions

1. Prepare the Corn: Start by shucking the corn and removing the kernels from the cobs. Set aside.
2. Cook the Bacon: In your large stockpot, cook the bacon slices over medium heat until crisp. Remove the bacon and crumble it. Leave the rendered bacon fat in the pot for added flavor.
3. Sauté the Vegetables: Add the diced onions to the bacon fat and sauté for 5-7 minutes until translucent. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
4. Add Corn and Broth: Stir in the fresh corn kernels, chicken broth, salt, pepper, thyme, and smoked paprika if using. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
5. Make the Roux: In a separate small pan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. This will thicken your chowder.
6. Combine and Thicken: Slowly whisk the roux into the simmering soup. Stir well to combine and let it cook for another 5 minutes, until it thickens slightly.
7. Add Dairy and Bacon: Lower the heat and stir in the half-and-half or milk. Heat gently—do not boil—to prevent curdling. Add the crumbled bacon and adjust seasoning if necessary.
8. Prepare Jars: While the chowder is hot, sterilize your jars and lids by boiling or using your dishwasher’s sterilize cycle. Keep them hot until ready to fill.
9. Fill Jars: Using a funnel, ladle the hot chowder into the jars, leaving about 1 inch of headspace. Wipe rims clean, place lids on top, and screw bands on fingertip tight.
10. Pressure Can the Chowder: Place jars in your pressure canner with 2-3 inches of water. Process at 10 pounds pressure: 75 minutes for quarts. Adjust pressure according to your altitude for safety.
11. Cool and Store: After processing, turn off the heat and let the canner depressurize naturally. Remove jars carefully and set on a towel to cool for 12-24 hours. Check seals and label jars with date.

Tips & Variations

“Always use a pressure canner when canning chowders or cream-based soups to avoid risk of botulism. Never attempt water bath canning for this recipe.”

Freshness Tip: Use the freshest corn possible for the sweetest flavor. If fresh corn isn’t available, frozen can work but avoid canned corn as it can alter texture.

Make it Vegetarian: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke to maintain a smoky flavor.

Spice it Up: Add diced jalapeños or cayenne pepper for a spicy kick. You can also add herbs like parsley or chives for a fresh note.

Texture Variation: For a creamier chowder, blend a portion of the soup with an immersion blender before canning to thicken naturally without extra flour.

Nutrition Facts

Serving Suggestions

Enjoy your canned corn chowder heated gently on the stove or in the microwave. Garnish with fresh chopped parsley or scallions for a pop of color and flavor.

This chowder pairs wonderfully with crusty bread, a simple green salad, or a grilled cheese sandwich for a cozy meal.

For a heartier option, serve with cooked bacon bits or shredded cheddar cheese on top. A squeeze of fresh lemon juice can brighten the flavors as well.

Conclusion

Canning your own corn chowder is a rewarding way to capture the essence of summer’s sweet corn and enjoy it all year round. This recipe balances rich creaminess with robust, fresh flavors and uses safe canning practices, so you can be confident in every jar you store away.

Whether you’re preparing for winter meals, creating thoughtful homemade gifts, or simply love having ready-to-eat comfort food, this corn chowder recipe will become a pantry staple. With a few simple tools and ingredients, you can bring warmth and nostalgia to your table anytime.

Happy canning!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Corn Chowder Canning Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and creamy corn chowder perfect for canning and enjoying later. This recipe preserves the fresh flavors of corn and vegetables for convenient meals.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“6 cups fresh corn kernels”, “3 cups diced potatoes”, “1 cup diced onions”, “1 cup diced celery”, “1 cup diced green bell pepper”, “4 cups chicken broth”, “2 cups half-and-half”, “4 tablespoons butter”, “3 tablespoons all-purpose flour”, “2 teaspoons salt”, “1/2 teaspoon black pepper”, “1/4 teaspoon smoked paprika”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a large pot, melt butter over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onions, celery, and bell pepper; cook until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in flour and cook for 2 minutes, stirring constantly.”}, {“@type”: “HowToStep”, “text”: “Gradually whisk in chicken broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add potatoes and corn; reduce heat and simmer until potatoes are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in half-and-half, salt, pepper, and smoked paprika.”}, {“@type”: “HowToStep”, “text”: “Simmer for 5 more minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Ladle hot chowder into sterilized canning jars, leaving 1 inch headspace.”}, {“@type”: “HowToStep”, “text”: “Process jars in a pressure canner at 10 lbs pressure for 75 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow jars to cool and seal before storing.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “6g”, “fatContent”: “9g”, “carbohydrateContent”: “28g”}}