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Chicken Gnocchi Chowder for 80-100 Recipe

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This recipe for Chicken Gnocchi Chowder for 80-100 is from One Suit, a Salami and a Loaf of Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 rotisserie chickens from Sam's Club;
15 lbs gnocchi imported from Italy (Sam's);
10 lbs frozen corn (Aldi);
2/3 C Tony Chachere's Creole Seasoning (Walmart)..quite salty;
Salt & pepper to taste;
2 EACH parsnips, turnips, and rutabagas...peeled & sliced;
28 oz can crushed tomatoes;
2 Tbs minced garlic;
5 lbs sweet onions, diced;
2 bunches of celery diced (keep the junk end piece);
1/2 C extra virgin olive oil;
6 gallons tap water.
Directions:
Directions:
1. Bring the water to boil in two 24-quart, covered pots;
2. Debone the chicken (cut into 1'-2" chunks) & toss the carcasses & junk into the water;
3. Add the parsnips, turnips, rutabaga, tomatoes, 1/2 the carrots, 1/2 the onion,1/2 the celery plus it base equally to each pot and simmer, covered for 2 hours.
4. Saute the remaining onions, celery, carrots, and garlic in the olive oil in two 14" non-stick skillets, until soft;
5. Remove the junk and strain the chicken stock;
6. Season the stock with Tony's, salt & pepper...to taste;
7. Add in the chicken and bring the soup to boil;
8. Add the corn, bring the heat back to boil;
9. Add the gnocchi.
10. Turn off the heat. The corn and gnocchi will cook in the boiling water without more heat.
Number Of Servings:
Number Of Servings:
80-100
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Use 20-ounce bowls

 

 

 

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