Cheddar Corn Chowder - ICAP

15 min

Prep Time

1 hr 30 min

Cook Time

1 hr 45 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

4

lb

Corn, frozen

2

cup

Broth, chicken, low sodium

1/2

cup

Chives, fresh

1/2

cup

Parsley, dried

2

cup

Onion, white, fresh, chopped

3

lb

Cheese, cheddar, shredded, lowfat

1 1/2

gal

White sauce, prepared from recipe

1

tbsp

Sage, ground

15

lb

Potatoes, peeled & diced

2

each

Bay leaf, dried

1

tbsp

Cumin, ground

Nutrition Info

421.00 g / 15.04 oz per serving.

Recipe Label

Instructions

1. Scrub & cube potatoes.
2. Chop onion.
3. Prepare White Sauce according to separate recipe directions.
4. Combine all ingredients except cheese & chives.
5. Bring to a boil - turn down heat & simmer until heated through.
6. Add cheese & chives - stir until cheese is melted.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.