Source: U.S. Department of Defence
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New England Fish Chowder
Source: U.S. Department of Defence | |
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 SOUPS No.P 013 00
NEW ENGLAND FISH CHOWDER
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
168 cal
15 g
12 g
6g
39 mg
348 mg
95 mg
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
1 lbs
3-3/4 cup
1-3/8 lbs
CELERY,FRESH,CHOPPED
POTATOES,FRESH,PEELED,CUBED
7 lbs
1 gal 1-1/8 qts
8-5/8 lbs
16-3/4 lbs
2 gal
WATER
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
<1/16th oz
1 tbsp
PARSLEY,DEHYDRATED,FLAKED
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 168 cal |
| Carbohydrates: | 15 g |
| Protein: | 12 g |
| Fat: | 6g |
| Cholesterol: | 39 mg |
| Sodium: | 348 mg |
| Calcium: | 95 mg |
| 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 | |
| PARSLEY,DEHYDRATED,FLAKED | <1/16th 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. |
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