Corn chowder Recipe
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Ingredients
- 8 lbs diced potatoes
- 32 oz margarine
- 16 oz finely chopped onion
- 24 oz chopped celery
- 48 oz all purpose flour
- 4 tsp white pepper
- 12 oz chicken base
- 6 gallons water
- 4 cans corn, cream style
- 4 cups frozen chive
- 10 quarts milk
Directions
- Cook potatoes, drain, save for later step
- Saute onions and celery in margarine until tender
- Add flour, pepper and chicken base to onion
- Cook for 5 minutes
- Add water, stirring constantly - cook until mixture thickens
- Add corn, chives, and potatoes - heat until hot
- Stir milk into soup - heat to 180 F
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