Food in Jars! (part 4)

A mason jar on a white counter against a white background.  It is full of thick pale tan liquid with pieces of corn and green flecks suspended in it.

This is my first attempt at potato-corn chowder. Given that I don’t really like potatoes, how did this come to be? Here’s how:

My friend has been telling me all about the wonders of fridge preservation so I thought that I’d give it a try. Having a two-day snowstorm (the edge of what hit Buffalo, NY) made me really want wintry food. So I decided to go with soup. Partly because she spent about 40 minutes singing its praises, and partly because it’s an easy and wonderful winter food. Also because I’d bought corn on sale from the grocery store a few days prior and it really needed to be used up. I had some aging potatoes in my fridge, and some sad jalapeños kicking around. So potato-corn chowder it was to be!

Here’s how I made it:

  • sauté onion, garlic, celery in some olive oil. I could have added a carrot as well, but I didn’t.
  • throw it in the slow cooker along with chunks of potato, the corn, some red pepper, and the jalapeños. Those were all the veggies that I had in my fridge.
  • added the broth that I’d made a few days before (and used as practice preserves). I also added some smoked paprika because it smelled good.
  • before going to work in the morning I turned it on, leaving strict instructions to Fuzzy that he was to turn it off at a pre-arranged time. I also texted him a reminder.
  • it sat in my fridge for a few days
  • you’ll notice that I didn’t add any salt. Later on (upon tasting) I threw in some Bragg’s, some soy sauce for good measure, and some worcestershire sauce just for added assistance. They barely made a dent, but at least it’s not impossibly bland.

Today I canned this (resulting in two jars) and turned them into fridge preserved soup. Given that I have a couple of very hectic weeks coming up and am seemingly incubating a cold, it’s nice to have something to look forward to. I’m also already planning some other soups that I’d like to make, including tomato-bean soup, and carrot-couscous. At this rate I’ll have to make more broth base first!

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