RECIPE DETAILS
Item ID: 1979311
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups
Allergens: None
RECIPE DETAILS
Item ID: 1979311
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Potatoes, cooked, unpeeled: 99%
- Onions, cooked: 78%
- Corn, frozen: 99%
- Cauliflower, cooked: 61%
Pre-Preparation
- Wash all produce thoroughly.
- Small dice potatoes (unpeeled).
- Small dice onions.
- Cut cauliflower into florets.
- Mince garlic.
Preparation
- Sauté onions and garlic in a large stockpot until translucent.
- Add potatoes; cook about 5 minutes, stirring occasionally.
- Add cauliflower, salt, and pepper; stir to combine.
- Add water and bring to a boil.
- Add corn, reduce the heat, and cook about 20 minutes, or until potatoes and cauliflower are soft.
- Add milk and thyme, then partially blend with an immersion blender or blender until the chowder is slightly chunky and the large potato and cauliflower pieces are gone.
- Simmer an additional 5 minutes, or until the chowder is at 140°F or higher.
- Hold hot until service at 140°F or higher.
Serving
Serving = 1/2 cup
Recipe Source
Vermont FEED “New School Cuisine” Cookbook
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ¼ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 68.96 kcal |
| Total Fat | 2.45 gm |
| Saturated Fat | 0.37 gm |
| Trans Fat | 0.00* gm |
| Sodium | 406.13 mg |
| Carbohydrates | 10.70 gm |
| Fiber | 2.03 gm |
| Sugars | 0.87* gm |
| Added Sugars | 0.00* gm |
