Currently viewing the tag: "Soups"
We can’t believe we are in the last week of March! Here’s a very popular chowder recipe. It’s fast, it’s spicy we love that it uses fresh aromatics and corn you most likely have on hand!
Spicy Sausage Chowder
Ingredients:
1 T. salad oil
1 c. diced onion (fine)
½ c, diced [...]
Are you a fan of chowder? Try our poblano corn chowder for a change. It’s got a kick and it’s quick to make!
Poblano Corn Chowder
Ingredients:
1 T. oil
¾ c. yellow onions chopped
3 c. garlic
2 poblano chilies with the skin removed and diced. (You can substitute 6 [...]
Cream of mushroom soup
(Institutional yield)
Ingredients:
20 c. Shirley J Universal Sauce
5 gal. Water
20 lb. Button Mushrooms (washed and sliced or chopped)
1 c. Shirley J Chicken Bouillon
Directions:
Combine 1 [...]
Cream of broccoli soup
(Institutional yield)
Ingredients:
4 ea. yellow onions (chopped)
4 c. Shirley J Universal Sauce
1 gal. water
¼ c. Shirley J Chicken Bouillon
4 qt. broccoli florets
Directions:
Using 1 [...]
Cream of asparagus soup
(Institutional yield)
Ingredients:
4 #. Shirley J Universal Sauce
4 gal. water
¼ c. Shirley J Chicken Bouillon
2 gal. chopped asparagus, fresh
Pepper to taste
Directions:
Combine 1 gallon [...]
Clam Chowder
(Institutional yield)
Ingredients:
8 oz. yellow onions (chopped)
12 oz. celery (chopped)
5 ea. carrots (grated)
8 c. Shirley J Universal Sauce
2 gal. water
2 48 oz cans of chopped clams (un-drained)
1/4c.
