The president of Isaac's Deli along with the marketing director and the general manager of the East York's deli stopped by Fox43 to talk about their Get Soup! Give Soup! campaign and show us how to make Isaac's Corn Chowder.
For more information: http://www.isaacsdeli.com/
ISAAC’S CORN CHOWDER
QUANTITY: 1 Gallon
| Ingredients | Quantity | Directions |
| Olive Oil
Onions, diced Red Pepper, diced Green Pepper, diced Celery, diced |
1/8 C
½ # ¼ # ¼ # ¼ #
|
Sauté' in hot oil until soft.
|
| Savory Vegetable Stock
Parsley Flakes Celery Salt Worcestershire Potatoes, precut
|
2 Qt
1 T 1 T 1/8 C. 1¼ # |
Add and bring to boil.
Reduce heat and simmer 20 minutes.
Turn off heat. |
| Roux:
Margarine Flour
|
1/3 # 1/3 # |
Make roux and add to thicken
|
| Half and Half
|
½ Qt. | Add to soup. Stir |
| Corn, frozen
|
2.5 #
|
Add to soup. Stir. Complete |
| Soup must cool from 135º to 70º within 2 hours and then from 70º to 41º within 4 hours. Total cooling time is 6 hours. Additional methods of cooling may be required |