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Roasted Corn and Clam Chowder

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 240
Calories from Fat 140
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 0g  
Cholesterol 60mg 20%
Sodium 600mg 25%
Potassium 0mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Sugars 2g  
Protein 7g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*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: 1 1/2 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
4 cups Corn, yellow, sweet, fresh or frozen
2 cups Celery, fresh, small diced
2 cups Onions, yellow, freh, small diced
1 cup Butter, salted
1 cup Flour, all purpose, bleached, enriched
1 Tbsp Thyme, ground, dry
3 cups Creamed corn, yellow, sweet
1 gal Water
1/4 cup and 2 Tbsps Custom Culinary® Gold Label Clam Base
4 cups Chopped clams, canned, fresh or frozen, drained
4 cups Redskin potatoes, 1/4" diced, fresh or frozen, cooked
1 qt Heavy cream
1/4 tsp White pepper, ground
To taste Cayenne pepper
1/2 cup Flat leaf parsley, coarsely chopped

Recommended Product: 9517 Gold Label Clam Base

Alternate Product Options: 0517 Master's Touch® Clam Base, 5507 Master’s Touch® Reduced Sodium Clam Base

Directions

  1. Place corn on a greased sheet pan and roast in a hot oven until it begins to brown, stirring occasionally. Set aside.
  2. In a large pot, sweat onions and celery in butter until vegetables soften. Add flour and stir to make roux. Add thyme and cream-style corn.
  3. Add water and clam base and bring to a boil.
  4. Add chopped clams, pre-cooked potatoes and roasted corn. Simmer 10 minutes, stirring occasionally.
  5. Add cream, simmer 10 more minutes. Season with white pepper, cayenne pepper, and parsley.
  6. Hold above 140°F for service or chill and hold below 40°F.

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