Roasted Corn and Clam Chowder

Nutrition Facts

Serving Size: 1 cup (245 g )

Amounts Per Serving

Calories 240
Calories from Fat 140

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 per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Yield: 1 1/2 Gallons
Serving Size: 1 cup

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

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.