CORN CHOWDER

Ingredients

Ingredient Weight Measure Issue
BACON,RAW 8 oz
CELERY,FRESH,CHOPPED 8 oz 1-7/8 cup 11 oz
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 8 oz 1-1/2 cup 9-3/4 oz
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp
WATER 16-3/4 lbs 2 gal
POTATOES,FRESH,PEELED,CUBED 4 lbs 2 qts 3-5/8 cup 5 lbs
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
CORN,CANNED,CREAM STYLE 20-1/3 lbs 2 gal 1 qts
MILK,NONFAT,DRY 1-2/3 lbs 2 qts 3 cup
WATER,WARM 12-1/2 lbs 1 gal 2 qts
MARGARINE 8 oz 1 cup

Method

1 Prepare bacon according to Recipe Nos. L 002 00 or L 002 02. Chop bacon. Set aside for use in Step 3.
2 Saute celery, onions and peppers in salad oil 3 minutes or until tender.
3 Add water, potatoes, salt and pepper to steam-jacketed kettle or stock pot. Add sauteed vegetables. Mix thoroughly. Bring to a boil;
reduce heat; simmer 10 minutes or until potatoes are tender.
4 Add corn. Bring to a boil; simmer 5 minutes, stirring occasionally.
5 Reconstitute milk. Add milk and butter or margarine to mixture. Heat slowly to serving temperature. DO NOT BOIL. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
136 cal 25 g 5 g 3 g 2 mg 761 mg 102 mg

Portion

1 Cup

Yield

100


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