Soup Recipes
Corny Clam Chowder        
      Recipe contributed by Maggie Mae's Sunrise Cafe, Clearwater Beach, Florida
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Ingredients
LeGout Cream Soup Base**
Hot Tap Water**
Clam Soup Base
large  yellow onion chopped
butter melted
bacon chopped
51 oz.cans chopped clams drained
#10 can  Creamed Corn
frozen corn
Bay Seasoning
White pepper
Half & Half
diced cooked potatoes
                     




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In a large sauce pan mix first three items until smooth and creamy.

In the bottom of a large soup kettle (8 gallon or more) simmer butter and onions for five minutes. Add bacon. Simmer five more minutes. Add chopped clams, creamed corn, whole corn, seasonings, Half & Half and cream soup
base from sauce pan. Reserve potatoes.

Bring entire mixture to a slight boil. Reduce heat and simmer for 15 minutes. Add potatoes. Simmer for 10 minutes. Serve immediately or cool quickly and store.

Makes about 75 8 oz.servings.

** Alternative Method - Instead of using a packaged soup base commonly used in restaurants, you can make a roux from flour and butter using the follow recipe alterations.

1) Melt a cup of butter. Stir in a cup of flour and slowly cook for 8 to ten minutes without browning. Slowly whisk in four quarts of Half and Half and Clam Base. Roux will not get thick until the mixture reaches boiling.

Simmer and stir for five to ten minutes.



Servings:
75