Corn Chowder

2 pounds potatoes, diced
8 ounces margarine, melted
4 ounces onions, finely chopped
6 ounces celery, chopped
12 ounces all-purpose flour
1 teaspoon white pepper
3 ounces chicken base
1 1/2 gallons water
13 quarts cream style corn (1 no. 10 can)
1 cup chives, frozen
2 1/2 quarts milk
Servings: 50 / Yield: 3 gallons
1. Cook potatoes. Drain. Save for later step.

2. Sauté onions and celery in margarine until tender.

3. Add flour, pepper, and chicken base to onions. Stir until well blended. Cook for 5 minutes.

4. Add water, stirring constantly. Cook until mixture thickens.

5. Add corn, chives, and potatoes. Heat until hot.

6. Stir milk into soup. Heat to 180°F.

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.