Chicken Corn Chowder – School Food Handler

Ingredients

• Sauté onions, celery, carrots, and butter until the veggies begin to soften. Add chicken base and flour, and mix to incorporate.
• Puree the soup in batches in a blender.
• Add the corn and its juice, sliced potatoes, and chicken and heat to 165°F.
• Sprinkle with cheese as soup is being served.