Creole Chowder with okra Recipe
Servings: 50
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Ingredients
- 4 oz onions
- 1 lb Spanish onions, peel, dice small
- 1 lb celery, wash, dice small
- 1 lb green peppers, wash, core, dice small
- 1 lb red peppers, wash, core, dice small
- 2 lbs tomatoes, diced (#10cn)
- 1/2 cup fresh garlic, minced
- 1 lb okra, frozen
- 2 lbs corn kernels
- 2 gals vegetable stock
- 2 lbs potatoes, cooked and diced
- salt to taste
- 1 Tbsp hot sauce
- 1 tsp ground nutmeg
- 1 bunch fresh parsley, chopped
Directions
- In large stockpot or tilt grill saute all the vegetables except for the okra, potatoes, and corn kernels.
- When the onions are translucent, add the garlic, vegetable stock, okra, potatoes, and corn kernels.
- Bring to the first boil, skim as needed, and reduce to a simmer for about 30 minutes or until the okra is tender.
- Adjust the seasonings, garnish with fresh chopped parsley, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 50 servings | |
| Calories 45 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 617mg | 26% |
| Potassium 220mg | 6% |
| Total Carbs 10.31g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.42g | 2% |
| Protein 1.3g | 2% |
