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Cream Corn Chowder

Cream Corn Chowder
Total Time

20 min.

Serving & Size

8 oz/250 mL

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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

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.

Green onion, chopped finely 3 3
Chives, fresh 60 mL 1/4 cup
Instructions
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).
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