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Cream Corn Chowder

Made With:

Texture Modified

Gardenpuree Creamy Corn

This colourful, pureed Creamy Corn is delicately seasoned, and consistently smooth. Packed in tubs, it is a perfect compliment to any Prime Puree roasted meat.

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Total Time

35 min.

Serving & Size

8 oz/250 mL

This classic corn chowder features Gardenpuree® Creamy Corn and is full of hearty vegetables.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Celery, diced finely 1 stalk stalk
Onion, medium, diced 1
Olive oil 2 tbsp 30  mL
Thyme leaves, dried 1/2 tsp mL
1. Pull leaves from celery stalk. Chop celery and onion.

2. Heat oil in soup pot over medium-high heat. Add chopped celery, onion and thyme. Stir until vegetables start to brown.
Ingredients Weight Measure
Weight Measure
Milk (2%) 5 cups 1 3/10  L
Corn Kernels, frozen 1 cup 250  mL
Potatoes, yukon gold, peeled, cubed, 1/4-in. (0.5 cm) 1
Gardenpuree Creamy Corn 1/2 tub - 1.9 lbs tub - .9 kg
3. Add milk, corn kernels, potato and Gardenpuree Creamy Corn. Bring to boil. Stir frequently and cook 10 minutes or until the potatoes are tender but not mushy.

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
Ingredients Weight Measure
Weight Measure
Green onion, chopped finely 3
Chives, fresh 1/4 cup 60  mL
4. Add green onion to milk mixture and bring back to a boil.

5. Garnish with fresh chives

CCP: Hold hot at 140°F (60°C) or higher for service.

Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).


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