3 ounces margarine
8 ounces green onion, finely chopped
12 ounces green pepper, chopped
3 ounces all-purpose flour
1/2 teaspoon white pepper
1 teaspoon paprika
3 quarts chicken stock
40 ounces ham, coarsely chopped
88 ounces cooked potatoes, cubed
60 ounces whole kernel corn
2 3/4 quarts milk
1/2 cup chopped fresh parsley
Servings: 50
1. Melt margarine in steam-jacketed or other large kettle. Add onion and green pepper and sauté until tender.
2. Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.
3. Add stock and stir until smooth. Cook until mixture begins to thicken.
4. Add ham, potatoes, and corn. Heat to 180°F.
5. Add milk and mix well. Heat to 180°F.
6. Sprinkle parsley over chowder before serving.
Yield: 3 gallons
8 ounces green onion, finely chopped
12 ounces green pepper, chopped
3 ounces all-purpose flour
1/2 teaspoon white pepper
1 teaspoon paprika
3 quarts chicken stock
40 ounces ham, coarsely chopped
88 ounces cooked potatoes, cubed
60 ounces whole kernel corn
2 3/4 quarts milk
1/2 cup chopped fresh parsley
Servings: 50
1. Melt margarine in steam-jacketed or other large kettle. Add onion and green pepper and sauté until tender.
2. Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.
3. Add stock and stir until smooth. Cook until mixture begins to thicken.
4. Add ham, potatoes, and corn. Heat to 180°F.
5. Add milk and mix well. Heat to 180°F.
6. Sprinkle parsley over chowder before serving.
Yield: 3 gallons
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