NEW ENGLAND FISH CHOWDER

Ingredients

PARSLEY,DEHYDRATED,FLAKED
<1/16th oz
1 tbsp
Ingredient Weight Measure Issue
BACON,RAW 8 oz
BACON FAT,RENDERED 2-3/8 oz 1/4 cup 1-2/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
POTATOES,FRESH,PEELED,CUBED 7 lbs 1 gal 1-1/8 qts 8-5/8 lbs
WATER 16-3/4 lbs 2 gal
BUTTER 1-1/4 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 1 cup
WATER,WARM 23 lbs 2 gal 3 qts
FISH,FLOUNDER/SOLE FILLET,RAW,2 INCH PIECES 10 lbs
PEPPER,WHITE,GROUND 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1 tbsp
SALT 1-7/8 oz 3 tbsp

Method

1 Cook bacon until crisp using Recipe Nos. L 002 00 or L 002 02. Drain; finely chop; set aside for use in Step 6. Reserve appropriate
amount of bacon fat for use in Step 2.
2 Saute onions and celery in bacon fat about 7 minutes or until crisp.
3 Add potatoes and water to onion-celery mixture; cook until potatoes are almost tender but still firm, about 10 minutes.
4 Blend butter or margarine and flour to form a roux; set aside for use in Step 6.
5 Reconstitute milk; add to potato mixture. Heat to just below boiling. DO NOT BOIL.
6 Add roux and cooked bacon to milk and potato mixture. Cook until thickened or about 10 minutes.
7 Add fish, pepper, thyme, parsley and salt to mixture. Simmer 10 minutes. 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
168 cal 15 g 12 g 6 g 39 mg 348 mg 95 mg

Portion

1 Cup

Yield

100


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