Roasted Poblano Corn Chowder

This pressure canned roasted poblano corn chowder is a flavorful blend of sweet corn, smoky peppers, and hearty potatoes with warm Southwestern spices. It’s perfect on its own or finished with a splash of cream for a rich, comforting bowl. A great shelf-stable soup to have on hand for quick lunches or easy weeknight dinners.

👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 45 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

📝 Preparation Steps

Roast poblano peppers, peel, seed, and chop.

poblano peppers (roasted, peeled, seeded and chopped (about 6 large))2 cups

Prepare remaining vegetables: peel and dice potatoes and onions. Strip corn from cobs.

potatoes (peeled and diced)4 cupsonion (diced, about 1 large)2 cupscorn (fresh or frozen, removed from cob)3 cups

Combine all ingredients in a stockpot. 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 rims.

Apply lids and rings.

Pressure can at 10 lbs (weighted) or 11 lbs (dial gauge), adjusting for altitude.

Process quarts for ⏱️ 90 minutes and pints for 75 mintues. Let cool for 12–⏱️ 24 hours.

Check seals, label, and store.

Nutrition Facts

calories

226 kcal

fat Content

2 g

serving Size

1 serving

fiber Content

7 g

sugar Content

9 g

sodium Content

1609 mg

protein Content

7 g

carbohydrate Content

51 g

saturated Fat Content

0.3 g

unsaturated Fat Content

1.4 g

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