Recipe#1047

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 1/2 qt. (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 gal. stock or water
1 1/2 qt. (2 lb) potatoes, white, fresh, chopped
2 tsp. pepper, black
6 tbsp. salt
2 1/4 gal. (13 lb 2 oz or 3-No. 10 cn) corn, canned, whole grain
8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1 1/4 gal. water, warm
2 cups (1 lb) butter or margarine

INSTRUCTIONS

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: 1. Beef stock. See "Beef Stock" recipe.
2. 8 oz Soup and Gravy base, beef or chicken, may be used with 2 gal water. Omit salt and season to taste.
3. Other types of milk may be used.