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Marketing Description:

Southwestern-style chowder with fire-grilled chicken, red and green bell peppers, cayenne and potatoes.

 

Additional Information:

Ingredients

Corn (corn, water, sugar, salt), Chicken Stock, Grilled Chicken (chicken, water, seasoning [salt, dehydrated garlic, spices, paprika], corn oil, rice starch), Potatoes, Green Peppers, Red Peppers, Light Cream (milk, cream), Onions, Wheat Flour, Chicken Fat, Soybean Oil, Celery, Sea Salt, Sugar, Worcestershire Sauce (water, vinegar, molasses, high fructose corn syrup, anchovies, hydrolyzed corn and soy protein, onions, tamarinds, salt, garlic, cloves, chili peppers, natural flavorings, eschalots), Uncured Bacon (pork, water, brown sugar, salt, sodium lactate [from corn source], celery powder, lactic acid starter culture), Spices.
Contains soy, milk, wheat, anchovy ingredients.

Storage and Preparation Information

STORAGE
- Refrigerated Product:
Hold at 30-38°F for optimum shelf life and quality. Be careful to not to freeze – soup freezes at 28°F.
- Frozen Product:
Hold at a frozen state (0°F - 15°F) until time of use.

HEATING:
- Refrigerated Product:
Heat to 165°F as quickly as possible by placing pouches in a water bath, kept preferably around 180 -190°F or by pouring thawed product into double boiler (stirring constantly to avoid scalding)
- Frozen Product:
Thaw under refrigeration for approximately 24-36 hours at or below 45°F (To avoid pouch tears, thaw in box and do not try to separate bags while frozen). Heat to 165°F as quickly as possible by placing pouches in a water bath, kept preferable around 180 -190°F or by pouring thawed product into double boiler (stirring constantly to avoid scalding).

HOLDING:
Product should be kept covered when not serving to prevent moisture loss (if over several hours evaporation does occur and product thickens, water should be added sparingly to bring back proper consistency).
Product can be held at 165°F for several hours however, please note the following:
1. Pasta and rice will continue to slowly absorb water and thicken over time.
2. Vegetables will hold up well and soften minimally unless holding temperature exceeds 180°F for an extended period.
3. Cream soups may break if temperature exceeds 180°F for an extended period.

SERVING CHILLED SOUPS:
Chilled soups, although stored at 30-38°F, can be held for service at 40°F or below. Never hold cold soups in the same unit as a hot soup.

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