Corn Chowder Recipe
Servings: 50
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Ingredients
- 8 oz salt pork, minced
- 4 oz butter
- 12 oz onions, small dice
- 12 oz celery, small dice
- 8 oz green peppers, small dice
- 8 oz red peppers, small dice
- 6 oz all-purpose flour
- 1 gal chicken stock
- 4 lbs corn kernels, fresh or frozen
- 4 lbs russet potatoes, peeled, small dice
- 1 whole bay leaf
- 1 pint heavy cream, hot
- 1 pint milk, hot
- kosher salt as needed
- ground white pepper as needed
- 4 tsp Tabasco sauce
- 4 tsp Worcestershire sauce
Directions
- In a soup pot, render the salt pork and melt the butter over a medium-heat until the lean portions of the pork are lightly crisp, about 6 minutes.
- Add the onions, celery, and peppers to the fat mixture and sweat until softened, about 5 minutes.
- Add the flour and cook, stirring frequently, to make a white roux, about 3 minutes.
- Remove the pot from heat and add half of the stock. Stir until combined. Return the pot to medium heat and continue stirring to work out any lumps. Repeat with remaining half of the stock. Bring the soup to a simmer and cook, stirring periodically to prevent scorching, until the soup thickens, 30 to 40 minutes.
- Puree half of the corn and add it to the soup with the potatoes. Add the remaining whole corn and bay leaf and simmer, covered, until the corn and potates are tender, about 15 minutes.
- Add the cream and milk to the soup and stir to combine. Heat the soup just until it begins to simmer, about 10 minutes. Remove and discard the bay leaf. The soup is ready to finish now, or it may be rapidly cooled and held under refrigeration for up to 2 days for later service.
- To finish the soup for service, return it to a boil. Taste the soup and season with salt, pepper, Tabasco, and Worcestershire. Serve the soup in heated bowls or cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 50 servings | |
| Calories 144 | |
| Calories from Fat 70 | 49% |
| Total Fat 7.92g | 10% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 218mg | 9% |
| Potassium 339mg | 10% |
| Total Carbs 16.02g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.17g | 1% |
| Protein 3.39g | 5% |
