Corn Chowder

Soup Recipe

0:45

Easy

$0.31

$5.68

Print Recipe

Directions

  1. In a 20 qt. stock pot, over medium-high heat, add the water, chicken broth, onion, pepper, and diced potatoes.

  2. Heat the contents of the pot until warm.

  3. Whisk in the powdered soup base until it has dissolved.

  4. Add the creamed and shoepeg corn to the pot.

  5. Reduce the heat to low, and simmer until the potatoes and onions are soft.

  6. Turn off the heat and serve immediately or place in a warmer.

Ingredients

makes 84 Servings for $26.22

2cans

College Inn 48 oz. Can Chicken Broth - 12/Case

1

$26.99

1cups

Regal Minced Onion - 4 lb.

1

$15.49

1cans

Regal Whole Kernel Sweet Corn - #10 Can - 6/Case

1

$21.99

2tbsp

Regal Fine Grind Ground Black Pepper - 8 oz.

1

$3.49

1cans

#10 Can Diced Potatoes - 6/Case

1

$25.49

4qts

Water

1

N/A