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Manhattan Fish Chowder Recipe

by Global Cookbook

Ingredients

2 1/4 gal WATER 1 quart WATER, Cool 3/4 lb BACON,SLICED FZ 10 lb FISH FILLETS FLAT FZ 1 1/2 lb CARROTS FRESH 2 lb CELERY FRESH 19 1/8 lb TOMATOES # 10 CAN 5 lb POTATOES FRENCH FZ

2 lb ONIONS DRY 2 1/2 c. FLOUR GEN PURPOSE 10LB 1 tsp PEPPER BLACK 1 LB CN 2 c. CATSUP TOMATO#10 2 x BAY LEAVES 2 tsp THYME Grnd 1 c. WORCESTERSHIRE SAUCE 3 tsp SALT TABLE 5LB

Directions

1. COOK BACON Till CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP
2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP
3. 3.
4. Saute/fry' ONIONS AND CELERY IN BACON FAT ABOUT 7 Min Or possibly Till TENDER CRISP.
5. COMBINE BACON, Saute/fry'ED VEGETABLES, TOMATOES, CARROTS, POTATOES, SALT, PEPPER, THYME, WORCESTERSHIRE SAUCE, BAY LEAVES, CATSUP AND WATER.
6. BRING TO A BOIL, REDUCE HEAT; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
7. BLEND FLOUR AND WATER To create A SMOOTH PASTE. STIR INTO CHOWDER.
8. Add in FISH TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min.
9. REMOVE BAY LEAVES.
10. ALL NOTES ARE PER 100 PORTIONS.
11. NOTE:
12. IN STEP 2: 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
13. 2 LB 12 Ounce FRESH CELERY A.P. WILL YIELD 2 LB Minced CELERY.
14. NOTE:
15. IN STEP 2, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
16. NOTE:
17. IN STEP 3, 1 LB 13 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB 8 Ounce DICED CARROTS AND 6 LB 2 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED POTATOES.
18. NOTE:
19. IN STEP 3, 2 1/2 Ounce DEHYDRATED, COMPRESSED DICED CARROTS MAY BE USED.
20. NOTE:
21. IN STEP 3, 1 LB 2 Ounce (1/2-NO. 10 CN) DEHYDRATED DICED POTATOES Or possibly 1 LB 1 Ounce (3/4 GAL) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL.
22. NOTE:
23. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400.
24. SERVING SIZE: 1 C. (8 1

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