Roasted Corn and Clam Chowder
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
- Place corn on a greased sheet pan and roast in a hot oven until it begins to brown, stirring occasionally. Set aside.
- 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.
- Add water and clam base and bring to a boil.
- Add chopped clams, pre-cooked potatoes and roasted corn. Simmer 10 minutes, stirring occasionally.
- Add cream, simmer 10 more minutes. Season with white pepper, cayenne pepper, and parsley.
- Hold above 140°F for service or chill and hold below 40°F.
Comments (0)
Post a Comment