Frank's Recipes! Corn Chowder for 100

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Corn Chowder for 100

Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

1 1/2 quart (2 lb) bacon, chopped
1 1/2 cups (8 oz) celery, fresh, chopped
3 cups (1 lb) onions, dry, chopped
1 1/2 cups (8 oz) peppers, sweet, fresh, chopped
2 gallon stock or water
1 1/2 quart (2 lb) potatoes, white, fresh, chopped
2 teaspoon pepper, black
6 tablespoon salt
2 1/4 gallon (13 lb 2 oz or 3-No. 10 can) corn, canned, whole grain
8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1 1/4 gallon water, warm
2 cups (1 lb) butter or margarine

Cook bacon until crisp. Add celery, onions, and peppers; cook 7 minutes, stirring
occasionally. Add stock or water, potatoes, and seasonings. Bring to a boil, reduce
heat; simmer 15 minutes or until vegetables are tender. Add corn. Bring to a boil, cook
5 minutes, stirring occasionally. Reconstitute milk. Add butter or margarine to milk and
stir until melted. Add milk slowly to soup. Heat to serving temperature.

NOTE:
Beef stock. See "Beef Stock" recipe.

8 oz Soup and Gravy base, beef or chicken, may be used with 2 gallon water. Omit salt
and season to taste.

Other types of milk may be used.