Made With:
Total Time
min.
Serving & Size
8 oz / 250 mL
Yields
A surprising combination of bacon and diced vegetables with just a pinch of red chili flakes creates a hearty, warming chowder for chilling weather.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
| Profit Per Serving | ||||
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| - | = | |||
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
| Profit Per Meal | ||||
|---|---|---|---|---|
| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
| Profit Per Day | ||||||
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| × | = | |||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure | Instructions |
Ingredients & Instructions
| Instructions |
| 1 | Render bacon in a large pot until the bacon is crispy—remove bacon and leave rendered fat in pot. |
| 2 | Add onions, carrots, both peppers and chili flakes and sauté for 1 minute. |
| 3 | dd potatoes, soup and water in a pot and heat to boiling*** (min. 180ºF/80ºC). |
| 4 | Adjust seasoning and serve topped with reserved crisp bacon. |
