Title: Corn Chowder
Categories:
Yield: 100 Servings

1 1/2 ga WATER; WARM
2 ga WATER
1 lb BACON;SLICED FZ
1 lb BUTTER PRINT SURE
3 lb MILK; DRY NON-FAT L HEAT
1/2 lb CELERY FRESH
19 7/8 lb CORN CREAM #10
4 lb POTATOES FRENCH FZ
1 lb ONIONS DRY
1/2 lb PEPPER SWT GRN FRESH
2 ts PEPPER BLACK 1 LB CN
1/4 lb SALT TABLE 5LB

1. PREPARE BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. SET ASIDE
FOR USE IN STEP 3.

2. ADD CELERY, ONIONS, AND PEPPERS; COOK 7 MINUTES, STIRRING OCCASIONALLY.

3. ADD WATER, POTATOES, SALT, AND PEPPER TO STEAM-JACKETED KETTLE OR STOCK
POT. ADD SAUTE'ED VEGETABLES. MIX THOROUGHLY. BRING TO A BOIL; REDUCE
HEAT; SIMMER 15 MINUTES OR UNTIL VEGETABLES ARE TENDER.

4. ADD CORN. BRING TO A BOIL; COOK 5 MINUTES, STIRRING OCCASIONALLY.

5. RECONSTITUTE MILK. ADD MILK AND BUTTER OR MARGARINE TO MIXTURE. HEAT
SLOWLY TO SERVING TEMPERATURE. DO NOT BOIL.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2: 11 OZ FRESH CELERY A.P. WILL YIELD 8 OZ CHOPPED
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ
CHOPPED PEPPERS.

NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DHEYDRATED ONIONS AND 1 1/4 OZ (1 CUP)
DEHYDRATED GREEN PEPPERS ( SEE RECIPE NO. A-11 ) OR 8 OZ FROZEN, DICED,
GREEN
PEPPERS MAY BE USED.

3. IN STEP 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED
POTATOES.

4. IN STEP 3, 4 LB FROZEN DICED POTATOES MAY BE USED.

5. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P01100

SERVING SIZE: 1 CUP (9 O

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.