Posted by Chef David on 11/26/2007, 2:49 pm, in reply to "Soup for 100"
72.39.34.213
Here you go!
You can substitute Chicken in he Turkey Veg Soup
* Exported from MasterCook *
Corn Chowder
Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds potatoes -- diced
16 fluid ounces margarine -- melted
8 ounces onions -- finely chopped
12 ounces celery -- chopped
24 ounces all-purpose flour
2 teaspoons white pepper
6 ounces chicken base
3 gallons water
26 quarts cream style corn (2 no. 10 can)
2 cups chives -- frozen
5 quarts milk
Cook potatoes. Drain. Save for later step.
Sauté onions and celery in margarine until tender.
Add flour, pepper, and chicken base to onions. Stir until well blended. 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.
Source:
"Chowder Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
Yield:
"6 gallons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 7g Fat (18.3% calories from fat); 8g Protein; 60g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 1149mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
Vegetable base may be substituted for chicken base.
1/2 oz (1/4 cup) dehydrated onions, rehydrated in 1/2 cup water, may be substituted for fresh onions.
1 lb bacon, diced and cooked until crisp, may be added before serving.
VARIATIONS:
Potato Chowder. Omit corn and increase potatoes to 8 lb.
Vegetable Chowder. Substitute 3 lb whole kernel corn for cream style corn. Add 4 oz chopped green pepper and 1 lb cooked, diced carrots.
Nutr. Assoc. : 0 0 0 0 0 0 2570 0 2960 0 0
--Previous Message--
: My husband is cooking for a ladies holiday
: retreat at our church this coming Saturday.
: They want chicken vegetable soup and potato
: corn chowder. Would anyone have these
: recipes to serve 80-100 each? We are
: expecting 120 people.
:
* Exported from MasterCook *
Turkey Vegetable Soup
Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh carrots
4 pounds red potatoes
24 ounces onions -- minced
20 ounces celery -- chopped
16 ounces mushrooms -- sliced
5 gallons Chicken Stock
1/4 teaspoon rubbed sage
1/2 teaspoon ground thyme
1/2 teaspoon black pepper
4 pounds cooked turkey -- chopped
4 ounces chopped fresh parsley
Cut carrots into thin julienne strips.
Do not peel potatoes. Dice into 1/2-inch cubes.
Combine in steam-jacketed kettle. Add carrots and potatoes. Simmer 20 minutes or until vegetables are tender.
Add seasonings to soup.
Add turkey and parsley. Heat to 180°F.
Source:
"Stock Soup Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 1g Fat (14.9% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 588mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
1 1/2 oz (3/4 cup) dehydrated onions may be substituted for fresh onions.
Nutr. Assoc. : 0 0 0 0 0 0 3154 0 0 0 0
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