VELVET CORN SOUP

Ingredients

PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
CHICKEN BROTH 2 gal 2 qts
CORN,CANNED,CREAM STYLE 36-1/8 lbs 4 gal
CHICKEN,COOKED,DICED 2 lbs

Method

1 Prepare broth according to manufacturer's instructions on label.
2 Combine broth, corn, and pepper in steam kettle or saucepot. Bring to a boil.
3 Stir in diced chicken or turkey. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at
140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
145 cal 30 g 6 g 2 g 9 mg 1136 mg 15 mg

Portion

8 Ounces

Yield

100


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