With temperatures dropping and customers looking for ways to warm up (besides just drinking a hot beverage), Chef Marcus is coming up with some hearty soup ideas! This corn chowder can make an excellent vegetarian meal, or add a crab cake to the dish to feed the meat-eaters in your crowd. However you serve it, just be sure to snap a picture and tag us on Facebook or Instagram!
5430202 Imperial Fresh Onions Yellow Jumbo Fresh Carton
3009395 Potato Diced Cooked Russet Skinless Small
8379251 Flour All Purpose Bleached Enriched Malted
4665788 Milk 2% Gallon
8731697 Sysco Classic Corn Whole Kernel Supersweet
4828802 Cream Heavy Whipping 36% Extended Shelf Life
2819672 Cheese Cheddar Mild Feather Shredded White
1 large onion, chopped
1 lb russet potatoes, cubed
4 cups low-sodium vegetable stock
1 tablespoons all-purpose flour
½ cup milk
3 cups corn
½ cup heavy cream
1 cup white cheddar
Freshly ground black pepper
- Cook onions until translucent, about 4 minutes. Add potatoes and stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
- When potatoes are tender, whisk flour into milk and stir into pot. Add corn, cream, and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.
- Season with salt and pepper
Crab Cakes Ingredients
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Crab Cakes Preparation
- In a large bowl, mix together all ingredients, except for the flour. Shape into patties and dust with flour.
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.