Source: U.S. Department of Defence
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Chicken Corn Chowder
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 SOUPS No.P 011 01
CHICKEN CORN CHOWDER
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
179 cal
25 g
6g
8g
9 mg
1088 mg
37 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,CREAM OF CHICKEN
25 lbs
2 gal 3-1/4 qts
WATER
18-1/4 lbs
2 gal 3/4 qts
CORN,CANNED,WHOLE KERNEL,DRAINED
20 lbs
3 gal 1-7/8 qts
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
Method
1 Combine soup and water; mix well.
2 Add canned, whole kernel corn and black pepper. Heat slowly; DO NOT BOIL. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/chicken_corn_chowder.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 179 cal |
| Carbohydrates: | 25 g |
| Protein: | 6g |
| Fat: | 8g |
| Cholesterol: | 9 mg |
| Sodium: | 1088 mg |
| Calcium: | 37 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,CREAM OF CHICKEN | 25 lbs | 2 gal 3-1/4 qts | |
| WATER | 18-1/4 lbs | 2 gal 3/4 qts | |
| CORN,CANNED,WHOLE KERNEL,DRAINED | 20 lbs | 3 gal 1-7/8 qts | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/4 tsp |
| Method: | |
|
1 Combine soup and water; mix well. 2 Add canned, whole kernel corn and black pepper. Heat slowly; DO NOT BOIL. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence