Canning Corn Chowder Base

Corn chowder is a great hearty vegan soup option, and since the USDA home canning guidelines allow for a DIY soup recipe (section 4-18), I’ve developed a corn chowder base that can be canned, and then turned into a creamy chowder with cashews once the jar is opened for a quick, easy meal.

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Corn Chowder Base

Servings: 10 (5 quarts)
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Ingredients

1 c yellow split peas, rinsed
3 c water
1 onion, minced
1 c chopped celery
1 c chopped carrots
2 T minced garlic
1 bay leaf
1 t dried thyme
1 t chili powder
1/2 t paprika
2 t salt
1/8 t pepper
3 c cubed potatoes (1/2″ cubes)
3 c frozen corn
12 c vegetable broth

Directions

Combine split peas with water in a medium pot, and bring to a boil. Boil for 2 minutes, then remove from heat and let soak for 1 hour.
Heat a large stock pot over medium heat. Add the onion along with a splash of water, and cook until translucent. Add the celery and carrots and cook for a few more minutes. Add the garlic, spices, potatoes, corn, broth, and drained split peas. Stir to combine. Bring to a boil, and boil for 10 minutes. Remove from heat, and remove the bay leaf.
Fill hot quart jars halfway with solids, then cover with liquid to 1-in headspace. De-bubble and adjust headspace if needed. Wipe rims of jars with a rag dipped in white vinegar. Add new canning lids and rings to finger-tip tight and process in a weighted-gauge pressure canner for 75 minutes at 10lb up to 1000ft or 15lb above 1000ft.
To make chowder: Empty one jar of base into a medium pot and heat over medium heat. Soak 1/4 c raw cashews in boiling water for 10 minutes, then drain and blend with a ladle of soup base in a high-speed blender, along with a little additional water if needed. Add the cashew mixture back into the soup, and stir to combine. Add additional frozen corn if desired. Heat through, adjust seasonings if needed, and serve.

From PlantcraftedPantry.com