Fry bacon and set aside.

In a large stockpot, melt the butter over medium-high heat. Add onions, celery and bell peppers. Mix well and cook through for about 8 minutes or until the onions become translucent and slightly browned. Add garlic in last couple minutes.

Add the potatoes, corn, 7 cups of broth, paprika, salt and pepper. (Reserve 1 cup of broth for the next step.) Stir to mix ingredients well, and bring to a boil. Boil for 5 minutes.

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.

Using a funnel, ladle the hot chowder into hot jars filling to 1-inch of headspace.

Wipe each jar rim with a washcloth dipped in vinegar. Add lid and rings and hand tighten.

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.