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Add a photoRaciónes: 12
Ingredientes
- 2 1/4 gal WATER
- 1 quart WATER, Cool
- 3/4 lb BACON,SLICED FZ
- 10 lb FISH FILLETS FLAT FZ
- 1 1/2 lb CARROTS FRESH
- 2 lb CELERY FRESH
- 19 1/8 lb TOMATOES # 10 CAN
- 5 lb POTATOES FRENCH FZ
- 2 lb ONIONS DRY
- 2 1/2 c. FLOUR GEN PURPOSE 10LB
- 1 tsp PEPPER BLACK 1 LB CN
- 2 c. CATSUP TOMATO#10
- 2 x BAY LEAVES
- 2 tsp THYME Grnd
- 1 c. WORCESTERSHIRE SAUCE
- 3 tsp SALT TABLE 5LB
Direcciones
- 1. COOK BACON Till CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP
- 2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP
- 3.
- 2. Saute/fry' ONIONS AND CELERY IN BACON FAT ABOUT 7 Min Or possibly Till TENDER CRISP.
- 3. COMBINE BACON, Saute/fry'ED VEGETABLES, TOMATOES, CARROTS, POTATOES, SALT, PEPPER, THYME, WORCESTERSHIRE SAUCE, BAY LEAVES, CATSUP AND WATER.
- 4. BRING TO A BOIL, REDUCE HEAT; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
- 5. BLEND FLOUR AND WATER To create A SMOOTH PASTE. STIR INTO CHOWDER.
- 6. Add in FISH TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min.
- REMOVE BAY LEAVES.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 2: 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
- 2 LB 12 Ounce FRESH CELERY A.P. WILL YIELD 2 LB Minced CELERY.
- NOTE:
- 2. IN STEP 2, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
- NOTE:
- 3. IN STEP 3, 1 LB 13 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB 8 Ounce DICED CARROTS AND 6 LB 2 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED POTATOES.
- NOTE:
- 4. IN STEP 3, 2 1/2 Ounce DEHYDRATED, COMPRESSED DICED CARROTS MAY BE USED.
- NOTE:
- 5. IN STEP 3, 1 LB 2 Ounce (1/2-NO. 10 CN) DEHYDRATED DICED POTATOES Or possibly 1 LB 1 Ounce (3/4 GAL) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL.
- NOTE:
- 6. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 1 C. (8 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2271g | |
| Recipe makes 12 servings | |
| Calories 943 | |
| Calories from Fat 215 | 23% |
| Total Fat 24.03g | 30% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 1970mg | 82% |
| Potassium 4300mg | 123% |
| Total Carbs 98.58g | 26% |
| Dietary Fiber 15.6g | 52% |
| Sugars 36.4g | 24% |
| Protein 85.13g | 136% |
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