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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources