Corn Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/4 cup Olive oil | |
| 1 Medium onion | Peeled, washed, thinly sliced, and diced |
| 1/2 cup diced celery | Washed, trimmed and diced |
| 1/4 cup flour | |
| 2 Cups cooked or canned whole kernel corn | Drained |
| 2 Cups diced and peeled potatoes | Peeled, washed, and diced |
| 2 Cups Nonfat milk | |
| 2 cups low sodium chicken broth | |
| 1 teaspoon salt | |
| Dash of pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil to medium high heat in a large saucepan. | |
| 2 | Add onion. Cook until lightly brown. | |
| 3 | Sprinkle with flour. Add remaining ingredients. | |
| 4 | Heat mixture to boiling. Reduce heat. Simmer 20 minutes. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
