"Indian Summer" Corn Chowder

Source: California Olive Industry

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	2 c. SYSCO Imperial olives, sliced

•	1 qt. SYSCO Imperial whole yellow kernel corn

•	1/2 c. SYSCO Imperial pimientos, diced

•	1 lb. SYSCO Supreme smoked ham, minced

•	1/2 c. SYSCO Imperial margarine

•	1 c. SYSCO Imperial onion, diced

•	1 c. SYSCO Imperial celery, diced

•	1 c. SYSCO Imperial green bell pepper, diced

•	1 qt. SYSCO Supreme chicken stock

•	1 lb. SYSCO Imperial potatoes, peeled and diced

•	3 c. SYSCO Wholesome Farms whole milk

•	1 c. SYSCO Wholesome Farms heavy cream

•	TabascoTM to taste

•	SYSCO Imperial/McCormick salt and pepper to taste

Preparation

1.

Combine ripe olive slices, corn, pimientos and smoked ham. Reserve. Combine onion, celery and bell pepper with margarine in heavy pot. Sauté for 5 minutes. Add chicken stock and potatoes. Heat to a boil, then reduce to a simmer. Simmer until potatoes are tender, about 30 minutes. Add milk and cream with reserved olive mixture. Heat to a bare simmer. Do not boil. Adjust seasoning with Tabasco, salt and pepper.