Corn & Clam Chowder with Master’s Touch® All Natural Clam Base

Menu Part: 
Soup
Cuisine Type: 
American

 

Take our rich clam base, load it up with creamed corn, fresh chopped clams and diced redskin potatoes – and voilà! It’s home-style chowder! 

Ingredients

4 cups Yellow Corn, Sweet, Fresh or Frozen
2 cups Celery, Fresh, Small Diced
2 cups Onion, Yellow, Fresh, Small Diced
1/4 cup All Natural Canola Oil
1 cup All Natural Unbleached All Purpose Flour
1 Tbsp Thyme, Ground, Dry
3 cups Creamed Corn, Yellow, Sweet
1 gal Water
1/4 Cup and 2 Tbsps Custom Culinary® Master’s Touch® All Natural Reduced Sodium Clam Base
4 cups Chopped Clams, Canned, All Natural, Drained Solids
4 cups Redskin Potatoes, 1/4" Diced, Fresh or Frozen, Cooked
1 qt Organic Half and Half
1/4 tsp White Pepper, Ground
1/8 tsp Cayenne Pepper
1/4 cups Parsley, Flat Leaf, Coarsely Chopped

Steps

  1. Place corn on a greased sheet pan and roast in a hot oven until it begins to brown, stirring occasionally. Set aside.
  2. In a large pot, sweat onion and celery in canola oil until vegetables are soft. Add flour and stir to make a roux. Add thyme and cream-style corn.
  3. Add water and Custom Culinary® Master's Touch® All Natural Clam Base and bring to a boil.
  4. Add chopped clams, pre-cooked potatoes and roasted corn. Simmer 10 minutes, stirring occasionally.
  5. Add cream, simmer 10 more minutes. Season with white pepper, cayenne pepper, and parsley.
  6. Hold above 140°F for service or chill and hold below 40°F.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources