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Gordon Choice Chowder, Clam
Gordon Choice Chowder, Clam
128 oz
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About
Ingredients
Water, Milk (Vitamin D3), Dehydrated Potatoes (Cooked Potatoes, Sodium Acid Pyrophosphate), Chopped Clams (Clams, Clam Juice, Sodium Tripolyphosphate), Pollock (Contains: Up To 1%: Cod), Modified Corn Starch, Celery, Nonfat Milk, Contains Less Than 2% Of: the Following: Soybean Oil, Butter (Cream, Salt ,)Salt, Whey Powder (Milk), Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cream Flavor (Lactose, Whey Protein Concentrate [Milk], Cream Powder [Cream, Non-fat Milk, Soy Lecithin], Modified Cornstarch, Milk Fat, Mannitol. Xanthan Gum, Artificial Color, Salt, Natural Flavoring), Natural And Artificial Flavor, Flavor Enhancer (Hydrolyzed Wheat Protein, Yeast Extract, Sunflower Oil, Flavor), Dehydrated Onion, Emulsifier (Distilled Monoglycerides, Distilled Propylene Glycol Monoesters, Citric Acid, Ascorbic Acid), Powdered Butter Blend (Whey Solids, Enzyme Modified Butter, Maltodextrin, Salt, Dehydrated Butter, Guar Gum, Annatto, Turmeric), White Pepper, Disodium Inosinate and Guanylate, Parsley.
Directions
Keep frozen. Cooking Methods: Boil-in-Bag Method: 1. Place unopened bag of product in large kettle of boiling water. 2. Lower heat and simmer until product reaches 170-180 degrees F (about 40-50 minutes if frozen, or 20-25 minutes if previously thawed). 3. Internal temperature can be checked by removing bag from water; and folding it unopened around a stemmed thermometer. 4. After 10 minutes, transfer to a serving container and hold at 150-160 degrees F until served. Caution: Do not overload kettles. Bags must float freely to avoid damage to product. Conventional Method: 1. Thaw product under refrigeration. 2. Cut corner of bag and pour thawed product into top portion of a double boiler or other container for heating. 3. Cook product to 170-180 degrees F, while gently stirring with spoon or wire whip. Important: Hold cream soups and sauces for 10 minutes. Then reduce temperature to 150-160 degrees F until served. How to Serve Soups: See cooking instructions above. Use caution when handling hot bags. 1. Grasp top of pouch with towel or mitts. With scissors, cut into center of pouch. 2. Pour from cut end. Hold bottom of pouch with towel or mitts to protect from heat while pouring.
Warnings
Contains: milk, fish (pollack, cod), wheat, soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 9g12%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 870mg38%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 10g
Ingredients
Water, Milk (Vitamin D3), Dehydrated Potatoes (Cooked Potatoes, Sodium Acid Pyrophosphate), Chopped Clams (Clams, Clam Juice, Sodium Tripolyphosphate), Pollock (Contains: Up To 1%: Cod), Modified Corn Starch, Celery, Nonfat Milk, Contains Less Than 2% Of: the Following: Soybean Oil, Butter (Cream, Salt ,)Salt, Whey Powder (Milk), Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cream Flavor (Lactose, Whey Protein Concentrate [Milk], Cream Powder [Cream, Non-fat Milk, Soy Lecithin], Modified Cornstarch, Milk Fat, Mannitol. Xanthan Gum, Artificial Color, Salt, Natural Flavoring), Natural And Artificial Flavor, Flavor Enhancer (Hydrolyzed Wheat Protein, Yeast Extract, Sunflower Oil, Flavor), Dehydrated Onion, Emulsifier (Distilled Monoglycerides, Distilled Propylene Glycol Monoesters, Citric Acid, Ascorbic Acid), Powdered Butter Blend (Whey Solids, Enzyme Modified Butter, Maltodextrin, Salt, Dehydrated Butter, Guar Gum, Annatto, Turmeric), White Pepper, Disodium Inosinate and Guanylate, Parsley.
Directions
Keep frozen. Cooking Methods: Boil-in-Bag Method: 1. Place unopened bag of product in large kettle of boiling water. 2. Lower heat and simmer until product reaches 170-180 degrees F (about 40-50 minutes if frozen, or 20-25 minutes if previously thawed). 3. Internal temperature can be checked by removing bag from water; and folding it unopened around a stemmed thermometer. 4. After 10 minutes, transfer to a serving container and hold at 150-160 degrees F until served. Caution: Do not overload kettles. Bags must float freely to avoid damage to product. Conventional Method: 1. Thaw product under refrigeration. 2. Cut corner of bag and pour thawed product into top portion of a double boiler or other container for heating. 3. Cook product to 170-180 degrees F, while gently stirring with spoon or wire whip. Important: Hold cream soups and sauces for 10 minutes. Then reduce temperature to 150-160 degrees F until served. How to Serve Soups: See cooking instructions above. Use caution when handling hot bags. 1. Grasp top of pouch with towel or mitts. With scissors, cut into center of pouch. 2. Pour from cut end. Hold bottom of pouch with towel or mitts to protect from heat while pouring.
Warnings
Contains: milk, fish (pollack, cod), wheat, soy
Common questions
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