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Bacon Potato Chowder

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 200
Calories from Fat 110
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 610mg 25%
Potassium 340mg 10%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Sugars 6g  
Protein 8g  
 
Vitamin A 0% Vitamin C 6%
Calcium 20% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
1 lb. Onions, Diced
8 oz. Celery, Diced
2 lbs. Bacon, Diced, Raw
8 oz. Custom Culinary® Gold Label Chicken Base
2 gal. Water
1 1/2 gal. Milk
8 lbs. Potatoes, Diced
1 1/2 cups Green Onion, Chopped
2 1/2 bags Custom Culinary® Whisk & Serve® Cream Soup & Sauce Starter
1 tsp. White Pepper, Ground
2 lbs. Cheddar Cheese, Grated

Recommended Products: 9117 Gold Label Chicken Base, 1285 Whisk & Serve® Cream Soup & Sauce Starter

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. In a 7 gallon stockpot or 10 gallon steam-jacketed kettle sauté bacon until crisp, do not drain. Add onions and celery, sauté over medium heat until tender, approximately 7-10 minutes, stirring occasionally.
  2. Add water and Gold Label Chicken Base, mixing well. Heat to boiling. Gradually add Whisk & Serve® Cream Soup and Sauce Base and milk, mixing until well blended. Heat to boiling, stirring constantly. Reduce heat to a gentle boil.
  3. Add potatoes, green onions, white pepper and cheddar cheese, mixing well. Heat to boiling over medium heat. Reduce heat and gently boil until potatoes are tender, stirring occasionally.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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