Roasted Corn Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup olive oil | |
| ½ cup white onion | Peeled, washed, thinly sliced, and diced |
| ¼ cup diced celery | Washed, trimmed and diced |
| 3 cloves garlic, minced | Washed, peeled and minced |
| ¼ cup flour | |
| ½ teaspoon dried thyme | |
| 1 cup frozen whole kernel corn | |
| 1 cup . diced and peeled potatoes | Peeled, washed, and diced |
| 2 (12 oz.) can fat free evaporated milk | (may also use half and half or cream) |
| ½ teaspoon Worcestershire sauce | |
| Dash ground nutmeg | |
| 4 cups low sodium chicken broth | |
| Dash of pepper | |
| 2 tablespoons finely chopped parsley | Washed, trimmed and chopped |
| ½ lb. turkey bacon |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat 2 tablespoons oil to medium high heat in a large stock pot. | |
| 2 | Add onion, garlic and celery. Cook until tender and stir in flour. | |
| 3 | In a separate pan, cook bacon until lightly brown. Dice. | |
| 4 | Pre-heat oven to 400°F. | |
| 5 | On baking sheet, spread thin layer of corn. Drizzle with remaining olive oil | |
| 6 | Roast in oven for 10 minutes until lightly brown. | |
| 7 | Add corn, potatoes, evaporated milk, Worcestershire sauce, chicken broth, Worcestershire, thyme, nutmeg and bring to a boil. | |
| 8 | Reduce heat. Simmer 20 minutes. | Cook until internal temperature reaches 135°F. |
| 9. | Top with bacon and parsley flakes |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Soup Recipes
