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Roasted Corn and Clam Chowder - All Natural

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 150
Calories from Fat 55
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 450mg 19%
Potassium 350mg 10%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 7g  
 
Vitamin A 1% Vitamin C 16%
Calcium 6% Iron 26 %
*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 Yellow Corn, Sweet, Fresh or Frozen
2 cups Celery, Fresh, Small Diced
2 cups Onion, Yellow, Fresh, Small Diced
1/4 cup All Natural Canola Oil
1 cup All Natural Unbleached All Purpose Flour
1 Tbsp Thyme, Ground, Dry
3 cups Creamed Corn, Yellow, Sweet
1 gal Water
1/4 Cup and 2 Tbsps Custom Culinary® Master’s Touch® All Natural Reduced Sodium Clam Base
4 cups Chopped Clams, Canned, All Natural, Drained Solids
4 cups Redskin Potatoes, 1/4" Diced, Fresh or Frozen, Cooked
1 qt Organic Half and Half
1/4 tsp White Pepper, Ground
1/8 tsp Cayenne Pepper
1/4 cups Parsley, Flat Leaf, Coarsely Chopped

Recommended Product: 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 onion and celery in canola oil until vegetables are soft. Add flour and stir to make a roux. Add thyme and cream-style corn.
  3. Add water and Custom Culinary® Master's Touch® All Natural 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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