This classic corn chowder features Gardenpuree® Creamy Corn and is full of hearty vegetables.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Celery, diced finely||1 stalk||1 stalk|
|Onion, medium, diced||1||1|
|Olive oil||30 mL||2 tbsp|
|Thyme leaves, dried||2 mL||1/2 tsp|
|Milk (2%)||1.3 L||5 cups|
|Corn Kernels, frozen||250 mL||1 cup|
|Potatoes, yukon gold, peeled, cubed, 1/4-in. (0.5 cm)||1||1|
Gardenpuree Creamy Corn
1/2 tub - .9 kg
1/2 tub - 1.9 lbs
|Green onion, chopped finely||3||3|
|Chives, fresh||60 mL||1/4 cup|
|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.
|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.
|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).