Comments on: Venison Corn Chowder http://kimberlyscookhouse.com/?p=178 "Be thrifty in life but don't skimp on your food" -kk Fri, 20 Nov 2015 17:06:43 +0000 hourly 1 https://wordpress.org/?v=4.1.41 By: kimberly kelly http://kimberlyscookhouse.com/?p=178#comment-12966 Fri, 09 Jan 2015 14:07:37 +0000 http://kimberlyscookhouse.com/?p=178#comment-12966 Angela, those are ALL great additions… THATS what cooking is about: building flavors and building to your taste! Let me know how it turns out, happy to be a spark of inspiration.

]]> By: angela hall http://kimberlyscookhouse.com/?p=178#comment-12951 Fri, 09 Jan 2015 06:13:10 +0000 http://kimberlyscookhouse.com/?p=178#comment-12951 Ooh, also, will be topping each bowl off with chopped fresh green onion garnish. Yum!

]]> By: angela hall http://kimberlyscookhouse.com/?p=178#comment-12950 Fri, 09 Jan 2015 06:10:58 +0000 http://kimberlyscookhouse.com/?p=178#comment-12950 Making this now! From Louisiana so am kicking up the spices a bit-added some Tony’s seasoning, bell pepper, garlic, celery, and Mexican style canned tomatoes. I used half cream corn and half regular so it’s pretty thick without the flour. Looks divine! Smells so good, don’t know how we’ll wait for it to finish simmering!

]]> By: kimberly kelly http://kimberlyscookhouse.com/?p=178#comment-12269 Sat, 30 Nov 2013 17:01:42 +0000 http://kimberlyscookhouse.com/?p=178#comment-12269 LOVE hearing back from people & so glad you enjoyed the recipe. I’ve never canned soup (I know you can) Thanks for the info! …and here’s to healthy eating!

]]> By: Joe http://kimberlyscookhouse.com/?p=178#comment-12264 Tue, 26 Nov 2013 22:13:06 +0000 http://kimberlyscookhouse.com/?p=178#comment-12264 Just wanted to thank you for the recipe. My wife killed her first deer, and we wanted to make something special with it. We used about 10 lbs cubed, its simmering and almost ready to go in the mason jars. I omitted the flour because it’s generally frowned upon when canning, we can easily reheat the soup and thicken it as we use it. If anyone else wants to can this, process at 15 psi or according to elevation with a dial gauge canner. 75 minutes for pints, 90 for quarts, one inch headspace in the jars. Thats standard for soups, chili or stews containing meat, or just meat in a jar. Thanks again!

]]> By: kimb3825 http://kimberlyscookhouse.com/?p=178#comment-10479 Mon, 23 Sep 2013 19:19:21 +0000 http://kimberlyscookhouse.com/?p=178#comment-10479 There are some EXCELLENT veggie crumbles out there now… let me know how it turns out :)

]]> By: Jean Rivers http://kimberlyscookhouse.com/?p=178#comment-10473 Mon, 23 Sep 2013 14:49:13 +0000 http://kimberlyscookhouse.com/?p=178#comment-10473 I’ll be making the Veggie version of this. Will be so Yummy on one of the cool days ahead. Thanks for sharing Kimberly

]]> By: Pam Suttles http://kimberlyscookhouse.com/?p=178#comment-10445 Sun, 22 Sep 2013 17:13:56 +0000 http://kimberlyscookhouse.com/?p=178#comment-10445 I made this , this morning ,,,OH man so good.

]]> By: Pam Suttles http://kimberlyscookhouse.com/?p=178#comment-10333 Wed, 18 Sep 2013 11:53:47 +0000 http://kimberlyscookhouse.com/?p=178#comment-10333 Oh, my Looks so good, Will Try

]]> By: kimb3825 http://kimberlyscookhouse.com/?p=178#comment-4611 Thu, 18 Oct 2012 21:01:02 +0000 http://kimberlyscookhouse.com/?p=178#comment-4611 One to two pound of venison sausage… depends on how much meat you like in there.

Yes, go ahead and cook the potatoes first then assembly is pretty easy (shows you in the video)

…and THANKS!

]]>