Corned Beef and Potato Chowder

Ingredient ULF # Portion
J&B Corned Beef, Cooked and shredded 552616 5 lb.
Superb Cream Soup Base 294304 3 each
Chef’s Elite Low Sodium Chicken Base 294310 4 Tbsp.
N/D Bix Shredded Napa Cabbage 125202 2 lb.
Flav-R-Pac Mirepoix 705278 2 lb.
Bix 1/2" Diced Potato 142371 5 lb.
Diamond Crystal Kosher Salt 308709 as needed
Baron Spices Ground Black Pepper 280898 as needed
Water 3 gal.

In soup kettle, sweat mirepoix, potato, and cabbage until vegetables are translucent for 7 minutes. Add chicken base, with soup base and water. Bring to a simmer. Add corned beef and cook low for 30 minutes. Take off heat, cool, label and store until use.

Yields: 4 gallons