CORN CHOWDER
Ingredients:
| 4 lb. |
Butter |
| 7 lb. |
Onions, diced ½ inch |
| 7 lb. |
Celery, diced ½ inch |
| 8 oz. |
Garlic, chopped |
| 3 lb. |
Flour |
| 20 ea. |
Russet potatoes, peeled, diced ½ inch |
| 13 gal. |
Chicken stock or water |
| 10 lb. |
Frozen corn |
| 2-No.10 cans |
Cream style corn |
| 1 gal. |
Manufacturing cream |
| 1 lb. |
Cornstarch (for slurry if needed) |
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Salt and pepper to taste |
Method:
- In the steam kettle, sauté the onions, celery and garlic in the butter until softened.
- Add the flour to make a roux and cook for 5 minutes.
- Add the potatoes, stock and corn to the steam kettle. Bring to the boil and simmer for approximately 30 minutes.
- Check the consistency and seasoning.
*For corn and clam chowder add 3 bags of frozen clams
and 8 ounces of clam base!
Source: Chef Keith Hammerich, CCSF
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