CHILE, CORN, AND CHICKEN CHOWDER

BECAUSE THICKENERS AND DAIRY PRODUCTS CAN’T BE ADDED TO SOUPS BEFORE THEY ARE CANNED, INSTANT POTATO FLAKES AND CHEESE ARE ADDED RIGHT BEFORE SERVING TO GIVE BODY AND FLAVOR TO THIS CREAMY CHOWDER.

PREP: 1 HOUR 30 MINUTES PROCESS: 1 HOUR 15 MINUTES MAKES: 5 QUARTS

2 tablespoons vegetable oil
1½ cups chopped onions (3 medium)
1 cup chopped celery (2 stalks)
2 poblano chile peppers, seeded and chopped (see tip)
2 teaspoons ground ancho chile peppers or mild chili powder
12 cups reduced-sodium chicken broth
5 cups fresh corn kernels
4 cups chopped cooked chicken
½ teaspoon freshly ground black pepper
Instant mashed potato flakes (for serving)
American cheese slices (for serving)

1. In a 6- to 8-quart pot heat oil over medium-high heat. Add onions, celery, and chiles; cook and stir for 4 to 5 minutes or until softened. Stir in ground ancho chile peppers; cook and stir for 1 minute.

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

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

4. Process filled jars in a pressure canner at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for a 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.

5. 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 additional 1,000 feet of elevation). Remove saucepan from heat. Add ½ cup instant mashed potato flakes and two torn ¾-ounce slices American cheese to soup, stirring until cheese melts. If desired, garnish servings with oyster or soup crackers.

PER 1⅓ CUPS: 239 cal., 10 g fat (4 g sat. fat), 47 mg chol., 735 mg sodium, 21 g carb., 2 g fiber, 19 g pro.