Corn chowder is a traditional American soup likely originating in New England, particularly among early settlers who relied heavily on locally available ingredients. The dish was likely inspired by Native American culinary traditions, as corn was a staple food for many Native American tribes in the region.

Early versions of corn chowder typically included ingredients such as corn, potatoes, onions, bacon or salt pork, and milk or cream. Over time, variations of the recipe have emerged, with some including additional ingredients like carrots, celery, herbs, or even seafood such as clams.

Corn chowder’s popularity grew throughout the United States, especially in regions where corn is abundant, and it remains a beloved comfort food in American cuisine today. Its rich and creamy texture, combined with the sweetness of corn, makes it a comforting and satisfying dish, especially during the colder months.

Corn Chowder Canning Recipe

Makes approx. 7 quarts or 14 pints

Indulge in the comforting flavors of the American heartland with this hearty corn chowder recipe, featuring sweet corn kernels simmered in a yummy broth infused with bacon, perfect for cozy evenings and comforting gatherings alike. When you are ready to heat a jar on the stovetop, add 1/2 cup heavy cream to each quart or 1/4 cup to each pint and top with grated cheddar cheese and chopped chives.


  • 2 tablespoons butter
  • 1 medium onion, chopped (1 cup)
  • 6 celery stalks, diced (1 cup)
  • 6 garlic cloves, minced (1 tablespoon)
  • 6 thick-cut bacon strips, cut into 1/2-inch pieces
  • 6 medium potatoes, cubed (6 cups)
  • 5 cups corn kernels, fresh or frozen
  • 2 red bell peppers, finely chopped (2 cups)
  • 16 cups chicken broth, divided
  • 1/3 cup cook-type ClearJel
  • 1 teaspoon paprika
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper


  1. In a large stockpot, melt the butter over medium-high heat. Add the onion, celery, and garlic, mix well and cook through for about 8 minutes or until the onions become translucent. Add the bacon, mix well and cook through, about 10 minutes.
  2. Add the potatoes, corn, bell peppers, and 15 cups of broth, paprika, salt and pepper. (Please be sure to reserve 1 cup of broth for the next step.) Stir to mix ingredients well, and bring to a boil. Boil for 5 minutes.
  3. In a small bowl, whisk together the ClearJel with the remaining 1 cup of broth, then add it to the stockpot. Mix well and boil for one additional minute then remove from heat.
  4. Using a funnel, ladle the hot chowder into hot jars filling to 1-inch of headspace.
  5. Wipe each jar rim with a washcloth dipped in vinegar. Add lid and rings and hand tighten.
  6. Process in a pressure canner at 10 PSI or according to your elevation. Process quart jars for 90 minutes and pint jars for 75 minutes.

Have fun creating this delicious hearty soup any time of the year. It is also a great way to use up frozen corn to make room in the freezer for more seasonal harvests.

Happy Canning!
Diane, The Canning Diva®



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