Ingredients
| Ingredient | Weight | Measure | Issue |
| SOUP,CONDENSED,CREAM OF CHICKEN | 25 lbs | 2 gal 3-1/4 qts | |
| WATER | 18-1/4 lbs | 2 gal 3/4 qts | |
| CORN,CANNED,WHOLE KERNEL,DRAINED | 20 lbs | 3 gal 1-7/8 qts | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/4 tsp |
Method
1 Combine soup and water; mix well.
2 Add canned, whole kernel corn and black pepper. Heat slowly; DO NOT BOIL. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
2 Add canned, whole kernel corn and black pepper. Heat slowly; DO NOT BOIL. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 179 cal | 25 g | 6 g | 8 g | 9 mg | 1088 mg | 37 mg |
Portion
1 Cup
Yield
100