Corn Chowder
Makes 6 servings
INGREDIENTS
Before you start
Bag size: small
of bags: 3 bags
1 cup bacon, diced
¾ cup onion, diced
¼ cup celery, diced
½ cup flour
3 ½ cups chicken broth
2 ¼ cups potato, diced
2 ½ cups corn
1 ½ cups milk
¼ cup cream
Corn Chowder
Makes 6 servings
INGREDIENTS
Before you start
Bag size: small
of bags: 3 bags
1 cup bacon, diced
¾ cup onion, diced
¼ cup celery, diced
½ cup flour
3 ½ cups chicken broth
2 ¼ cups potato, diced
2 ½ cups corn
1 ½ cups milk
¼ cup cream
PREPARATION METHOD
PREPARATION
- Heat a large sauce pan over medium heat, and render the bacon until it starts to brown.
- Add the onions and celery and cook until tender.
- Add the flour and cook for 3–4 minutes stirring continuously.
- Slowly add the chicken broth using a wire whisk.
- Once all the broth has been added, raise the temperature to medium-high and continue whisking until it boils.
- Add the potatoes and corn, and reduce to a simmer.
- When the potatoes are almost tender, add the milk and cream.
- Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Allow to cool, and divide evenly between 3 bags.
- Seal each bag on the Wolf Vacuum Seal Drawer level 2.
- Lay flat and freeze for long-term storage.
PREPARATION METHOD
PREPARATION
- Heat a large sauce pan over medium heat, and render the bacon until it starts to brown.
- Add the onions and celery and cook until tender.
- Add the flour and cook for 3–4 minutes stirring continuously.
- Slowly add the chicken broth using a wire whisk.
- Once all the broth has been added, raise the temperature to medium-high and continue whisking until it boils.
- Add the potatoes and corn, and reduce to a simmer.
- When the potatoes are almost tender, add the milk and cream.
- Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Allow to cool, and divide evenly between 3 bags.
- Seal each bag on the Wolf Vacuum Seal Drawer level 2.
- Lay flat and freeze for long-term storage.
Corn Chowder
Makes 6 servings
INGREDIENTS
Before you start
Bag size: small
of bags: 3 bags
1 cup bacon, diced
¾ cup onion, diced
¼ cup celery, diced
½ cup flour
3 ½ cups chicken broth
2 ¼ cups potato, diced
2 ½ cups corn
1 ½ cups milk
¼ cup cream
PREPARATION METHOD
PREPARATION
- Heat a large sauce pan over medium heat, and render the bacon until it starts to brown.
- Add the onions and celery and cook until tender.
- Add the flour and cook for 3–4 minutes stirring continuously.
- Slowly add the chicken broth using a wire whisk.
- Once all the broth has been added, raise the temperature to medium-high and continue whisking until it boils.
- Add the potatoes and corn, and reduce to a simmer.
- When the potatoes are almost tender, add the milk and cream.
- Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Allow to cool, and divide evenly between 3 bags.
- Seal each bag on the Wolf Vacuum Seal Drawer level 2.
- Lay flat and freeze for long-term storage.
