RECIPE DETAILS
Item ID: FS040
Serving Description: 1/2 Cup
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS040
Serving Description: 1/2 Cup
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED “New School Cuisine” Cookbook
Cooked, unpeeled potatoes yield: 99%
Cooked onion yields: 78%
Frozen corn yields: 99%
Cooked cauliflower yields: 61%
1. Small dice potatoes, unpeeled.
2. Small dice onions.
3. Chop cauliflower into florets.
4. Mince garlic.
Preparation
1. Saute onions and garlic in large stockpot.
2. When translucent, add potatoes, cook about 5 minutes.
3. Add cauliflower, salt, and pepper.
4. Stir to combine.
5. Add water and bring to a boil.
6. Add corn, turn down heat and cook about 20 minutes or until potatoes and cauliflower are soft.
7. Add milk and thyme, then partially burr mix until a slightly chunky chowder consistency is achieved and all big potato and cauliflower chunks are gone.
8. Simmer for an additional 5 minutes or until temperature reaches at least 140 degrees F.
Serving
Serving = 1/2 Cup
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 70.45 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 2.78% | |
| Red Orange: 0 | Grains: 0 | Sodium: 397.11 | |
| Legumes: 0 | |||
| Starchy: 0.25 | |||
| Other: 0 | |||
| Additional: 0 |
