Source: U.S. Department of Defence
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Velvet Corn Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 801 00
VELVET CORN SOUP
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
145 cal
30 g
6g
2g
9 mg
1136 mg
15 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
2 gal 2 qts
CORN,CANNED,CREAM STYLE
36-1/8 lbs
4 gal
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
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.
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https://theodora.com/recipies/soups/velvet_corn_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 8 Ounces |
| Calories: | 145 cal |
| Carbohydrates: | 30 g |
| Protein: | 6g |
| Fat: | 2g |
| Cholesterol: | 9 mg |
| Sodium: | 1136 mg |
| Calcium: | 15 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 2 gal 2 qts | ||
| CORN,CANNED,CREAM STYLE | 36-1/8 lbs | 4 gal | |
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp | |
| 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. |
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