Potato Cheddar Chowder
Ingredients:
| 7 lb. |
Bacon, diced ½ inch |
| 7 lb. |
Onions, diced ½ inch |
| 7 lb. |
Celery, diced ½ inch |
| 2 lb. |
Butter |
| 3 lb. |
Flour |
| 12 gal. |
Chicken stock |
| 30 lb. |
Russet potatoes, peeled and diced ½ inch |
| 1 gal. |
Manufacturing cream |
| 10 lb. |
Cheddar cheese, grated |
| 3 bnch. |
Parsley, chopped |
| |
Cornstarch slurry if needed |
| |
Salt, pepper and Tabasco to taste |
Method:
- Render the bacon until crisp, set aside, reserve the fat.
- In a steam kettle, sauté the onions and celery with the butter and reserved bacon fat until soft.
- Add the flour and cook for 5 minutes.
- Add the chicken stock and diced potatoes and bring to a boil.
- Simmer until the potatoes are tender.
- Add the cream and cheddar cheese.
- Check the consistency and seasoning.
- Add bacon and parsley to individual Bain Marie.
Source: Chef Keith Hammerich, CCSF
|
