Products used in this recipe
Corn and Potato Chowder
Yield: 40 Servings
Yield: 40 Servings
Creamy and comforting, this chowder is loaded with sweet corn and tender roasted potatoes. A hearty, kid-friendly meal that’s perfect for warming up school lunches on chilly days.
Preparation Instructions:
Step 1
The day before service, thaw potatoes and corn under refrigeration overnight.
Step 2
Preheat a stock pot over medium heat. Add oil. Once shimmering, add the onions. Sauté until translucent, about 5 minutes.
Step 3
Add flour, granulated garlic, and black pepper. Stir for about 30-45 seconds until flour is completely coated in oil and starchy flavor cooks away.
Step 4
Whisk in chicken broth. Bring to a boil, then reduce to a simmer.
Step 5
Once slightly thickened, add the potatoes and corn. Continue to simmer for 10 minutes.
Step 6
Turn off heat and stir in sour cream.
Step 7
Serve two #10 dishers of chowder to each student.
Meal Components
1/2 cup starchy vegetable
