Chicken Corn Chowder

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
SOUP,CONDENSED,CREAM OF CHICKEN 25 lbs 2 gal 3-1/4 qts
WATER 18-1/4 lbs 2 gal 3/4 qts
CORN,CANNED,WHOLE KERNEL,DRAINED 20 lbs 3 gal 1-7/8 qts
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp

Method

1 Combine soup and water; mix well.
2 Add canned, whole kernel corn and black pepper. Heat slowly; DO NOT BOIL. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
179 cal 25 g 6 g 8 g 9 mg 1088 mg 37 mg

Portion

1 Cup

Yield

100