Pressure canning is the key to canned meats and vegetables. Try it here with this chowder recipe and prepare to make this recipe year after year.

Source: Better Homes and Gardens


Ingredient Checklist
Ingredient Checklist


Instructions Checklist
  • In a 6-to 8-quart pot heat vegetable oil over medium-high heat. Add onions, celery, and chiles: cook and stir for 4 to 5 minutes or until softened. Stir in ancho powder; cook and stir for 1 minute.

  • Add broth, corn, chicken, and black pepper. Bring to boiling.

  • Fill hot clean quart canning jars halfway with chicken and vegetables. Add broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a pressure canner at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

  • To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation). Remove saucepan from heat. Add 1/2 cup instant mashed potato flakes and two 3/4-ounce slices American cheese, torn, to soup, stirring until cheese melts.

Nutrition Facts

239 calories; 10 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 47 mg cholesterol; 735 mg sodium. 582 mg potassium; 21 g carbohydrates; 2 g fiber; 5 g sugar; 19 g protein; 0 g trans fatty acid; 460 IU vitamin a; 45 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 183 mg calcium; 2 mg iron;