I don't know about you but when I think of canned corn it doesn't exactly inspire excitement. However, I went ahead and used my new pressure canner to process a few cans of fresh corn from the farmer's market since I just don't have the freezer space to save up a bunch of this primary vegetable.
Since this is all an experiment and I wanted to see how the homemade canned corn worked, I went ahead and made our favorite wintertime soup (where most of the canned corn will surely end up) this weekend to see how we felt about it.
This soup is a corn chowder, so corn plays the main role. It also involves hearty potatoes, cream, chives, and bacon... yum!
We found out that the canned corn actually worked amazingly well in the soup! I don't know if it was the fact that I so recently canned it, but the corn was firm and sweet and held up perfectly in the soup. Also, the pint quantity was just the right amount. Yay!
Now, let's see how well it does this winter.
This is a soup recipe my parents made while I was growing up, and I still make it regularly during cold weather.
3 or 4 red potatoes per person
Chicken broth to cover potatoes
2 - 3 garlic cloves
1 cup heavy cream, or about 2 cups 1/2 & 1/2
1 pint homemade canned corn (or a bag of frozen corn)
1 lb bacon
Chives, for garnish
Cut up your potatoes into bite-sized pieces. Toss into your soup pot, and cover with chicken broth. Add minced garlic. Simmer potatoes until tender. Cook bacon, drain off bacon grease. Add cream, bacon, corn, and chives to the soup. Add salt & pepper to taste. Gently simmer for at least 15 minutes to let flavor meld. Serve!