Clam Chowder
Portion Size: 1 cup
Ingredients: Yields: servings
| Ingredients | Notes: |
| ½ cup unsalted butter | |
| 2 teaspoons chicken bouillon granules | |
| ¼ cup all-purpose flour | |
| 4 cups half and half | |
| ½ cup celery | Washed, trimmed and diced |
| ½ cup thinly sliced carrots | Washed, peeled and thinly sliced |
| ½ cup potatoes | Washed, trimmed and cubed |
| ½ cup onions | Washed, trimmed, and diced |
| 1/4 teaspoons black pepper | |
| 12 oz.. cans minced clams | Undrained |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine butter, bouillon granules, carrots, onions and pepper. | |
| 2 | Cook until onions are tender. Stir in flour and half and half. Heat to boil and reduce heat. | |
| 3 | Cook and stir until thickened and bubbly. | |
| 4 | Just before serving. Stir in undrained clams. Heat through. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
