9-10 large Yukon Gold potatoes (unpeeled), diced into large pieces. Rinse twice and then cover with water until used.
1/2 bunch celery
1 large onion
1 clove garlic
2 c carrots
olive oil
canning salt
1 qt chicken stock
3 c diced ham
1 pt ham stock or ham soup base
pepper
2 c corn
Optional - mix 1 c milk with 1/2 c flour. Or use clearjel.
2 drops Worcestershire sauce
1 c grated Parmesan cheese
Heat a large pot. add oil, garlic, celery, onions and carrots. Lightly drizzle oil on top. Add a pinch of canning salt.Simmer 5 minutes. Add potatoes and water. Add chicken stock, ham, ham stock, pepper and corn. Heat to simmer. Taste test and add spices if necessary.
In a separate bowl, whisk milk, flour (or clearjel) and Worcestershire sauce.
Add milk mixture by adding some of the soup broth to the mixture, then pouring some of the mixture into the soup. Repeat these steps until all of the milk mixture has been added to the soup.
Add cheese. Once cheese is melted, taste test.
Heat to boiling then pour into quart size canning jars, leaving 1 inch of head space. Pressure can for 90 minutes at 15 lbs of pressure.
Once processed, if it separates after the first 2 hours, shake the jar to mix it.
Makes 7-8 quarts
This recipe is from a youtube video by Janie Pendleton with some personal modifications.
