Source: U.S. Department of Defence
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Corn Chowder
Source: U.S. Department of Defence | |
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 SOUPS No.P 011 00
CORN CHOWDER
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
136 cal
25 g
5g
3g
2 mg
761 mg
102 mg
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
8 oz
1-1/2 cup
9-3/4 oz
PEPPERS,GREEN,FRESH,CHOPPED
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.
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https://theodora.com/recipies/soups/corn_chowder.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 136 cal |
| Carbohydrates: | 25 g |
| Protein: | 5g |
| Fat: | 3g |
| Cholesterol: | 2 mg |
| Sodium: | 761 mg |
| Calcium: | 102 mg |
| 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. |
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