Chicken and Corn Chowder

This pressure canned chicken and corn chowder is a flavorful soup base packed with tender chicken, sweet corn, and hearty potatoes. Enjoy it straight from the jar, or add cream and your favorite toppings for a rich, cozy chowder. It’s a flexible, ready-to-eat pantry meal that’s easy to customize.

👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 10 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●dutch oven
●oven

📝 Preparation Steps

Prepare your pressure canner and heat the water to about 180°F for hot pack.

In a large stockpot or Dutch oven, combine the chicken, corn, onion, potatoes, jalapeños, broth, salt, pepper, and garlic powder. Stir well.

corn (removed from the cob, fresh or frozen, about 4 to 5 ears if fresh)3 cupsonion (chopped)2 cupspotatoes (peeled and diced)3 cupsgarlic powder2 tsp

Bring the soup to a boil, then reduce to a simmer and cook for ⏱️ 5 minutes.

Ladle the hot soup into clean, hot jars, leaving 1 inch of headspace. Add one bay leaf to each quart jar.

Remove air bubbles, adjust headspace as needed, and wipe jar rims clean. Apply two-piece lids and rings to fingertip tightness.

Process in a pressure canner at 10 lbs pressure for weighted gauge canners or 11 lbs for dial gauge canners, adjusting for altitude.

Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes.

Let the canner cool naturally. Remove jars and allow to sit undisturbed for 12–⏱️ 24 hours. Check seals before labeling and storing.

Nutrition Facts

calories

294 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

4 g

sugar Content

6 g

sodium Content

1998 mg

protein Content

27 g

cholesterol Content

68 mg

carbohydrate Content

32 g

saturated Fat Content

2 g

unsaturated Fat Content

4 g

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