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Chowder, Potato, Corn, Cauliflower

Serving: 96

Ingredients

  • 11 of POTATOES YUKON 50 LB
  • 1 of ONION YELLOW JUMBO 50 LB
  • 7 of GARLIC WHOLE PEELED 5 LB
  • 1 of OIL OLIVE CANOLA BLEND 10 L
  • 5 of SALT KOSHER 12/3 LB
  • 2 of CORN FROZEN 12/2.5 LB
  • 2 of SPICE THYME WHL BULK 5 LB
  • 3 QTS of WATER
  • 1 PINT of MILK, 1%, LOWFAT
  • 1 of SPICE PEPPER BLK TBL ORG 80 OZ
  • 3 of CAULIFLOWER CS 12 CT

Steps

  1. Saute onions and garlic in large stockpot.
  2. When translucent, add potatoes, cook about 5 minutes.
  3. Add cauliflower, season. Stir to combine.
  4. Add water. Bring to a boil.
  5. Add corn, turn down heat and cook about 20 minutes or until potatoes and cauliflower are soft.
  6. Add milk and thyme and simmer for 5 minutes.


Nutritional Information

  • Calories: 73.05
  • Sat. Fat: 4.67 %
  • Sodium: 397.12

Sourced from: Vermont FEED “New School Cuisine” Cookbook

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