Potato and Corn Chowder

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
24 (1-cup) servings

Chock full of potatoes, corn, carrots, celery, onions and bacon, this chunky chowder offers good value, rich flavor and a healthy nutrition profile. A bowl of this hearty soup is filling enough for lunch. Or serve it in a cup to accompany a sandwich or salad.

Ingredients

8 oz. bacon, diced
6 oz. celery, finely chopped
6 oz. carrots, finely chopped
1 lb. onions, chopped
¼ cup flour
2 qt. chicken broth
2 ½ lb. russet potatoes, peeled and cut into ½-in. dice
4 cans (14 oz. each) cream-style corn
8 tsp. Worcestershire sauce
4 tsp. chopped fresh thyme leaves
About 1 1/3 cups low-fat milk
Salt and pepper, to taste
 

Steps

1. In large saucepan over med. heat, sauté bacon until crisp. Remove with slotted spoon and drain on paper towels.
2. Pour off all but 4 tbsp. fat from saucepan. Add celery and carrots; cook about 5 min. Add onions and cook 5 min. longer.
3. Stir in flour; slowly add chicken broth, stirring continuously until thickened.
4. Add 1 qt. water and potatoes; simmer about 15 min. or until potatoes are tender. Add corn, Worcestershire sauce and thyme; heat through.
5. Stir in enough milk to reach desired thickness. Stir in bacon; season with salt and pepper.
 

Source: Courtesy of  United States Potato Board

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources