|Corn||2 Cup (32 tbs) (canned or raw)|
|Celery||2 Cup (32 tbs), chopped|
|Green pepper||1⁄2 , cut in thin strips|
|Onion||1 , thinly sliced|
|Cooked tomatoes||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Cheese||1⁄2 Cup (8 tbs), grated|
|Pimento||1⁄2 Cup (8 tbs), chopped|
|Onions||3 , quartered|
|Garlic||6 Clove (30 gm)|
1) Soup Stock : In a 7 quart pressure canner, add the bones soup meat, onions, peppercorns and garlic, cover with cold water.
2) Cover the pressure canner and bring up the steam, exhaust air, close valve when the pressure reaches 15 pounds.
3) Adjust the heat to hold at 15 pounds and cook under pressure for 4 to 8 hours.
4) Remove from heat and allow the pressure go down on its own.
5) Cool the stock until it can be handled easily and the fat rises to the surface.
6) Skim off the fat, remove the bones and strain through a cheesecloth, returning bits of lean meat into the stock.
7) Use the 8 quarts Super Soup Stock as required.
8) In a kettle, add the corn, celery, green pepper, onion, tomatoes, salt and pepper together.
9) Add the thawed soup stock, bring to a boil and simmer for 30 minutes.
10) In a saucepan, melt butter and stir in the flour.
11) Gradually stir in the milk and simmer for 5 minutes, stirring constantly until smooth and thickened.
12) Stir into the vegetable mixture in the kettle.
13) Stir in rest of the ingredients and stir until the cheese is melted.
14) Laddle the Vegetable Chowder into soup bowls and serve hot.