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Corn Soup with Oregano

  • Serves 1
  • Prep 15 mins
  • Ready-In 15 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Corn Soup with Oregano

A seasonal classic.

Ingredients

12 oz. frozen whole corn kernels, defrosted,
4 1/2 cups chicken stock,
1 Tbsp. Litehouse® Instantly Fresh Oregano
4 tsp sour cream for garnish
Salt and freshly ground black pepper, to taste.

Directions

Puree the corn in a food processor with a little of the chicken stock, then force the mixture through a sieve. Combine the corn puree with the remaining chicken stock in a saucepan, cover and simmer for 5 minutes. Stir in oregano, season to taste with salt and pepper, and simmer for 5 minutes longer. Garnish each bowl of soup with sour cream.

Green Chilie & Pork Stew

  • Serves 4-6
  • Prep 20 minutes
  • Ready-In 8 hours
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Green Chilie & Pork Stew

This stew is great to put in the crock pot and let it do it's magic. It is full of flavor and is sure to be a crowd pleaser!

Ingredients

2 Tablespoons Olive oil
1.5 lb Pork shoulder, cut into pieces
6 Anaheim chilie peppers, seeded and sliced
3 Tablespoons Litehouse® Instantly Fresh Garlic 
1 lb Tomatillos, rinsed and chopped
2 cups White onion, chopped
1 can Yellow hominy, rinsed and drained
1 can Chicken broth
2 teaspoons Chillie powder
2 teaspoons Cumin
1 Tablespoon Litehouse® Instantly Fresh Oregano 
1 1/2 teaspoons Sugar
2 teaspoons Liquid smoke
1/2 teaspoon Salt
1/2 Jalapeno, minced
1 can Rotel tomatoes with green chilies

Directions

In a large skillet, heat oil over high heat and brown the pork. In a separate skillet, cook anaheim peppers over medium high heat for 5 minutes. In a crockpot, add all ingredients except liquid smoke. Cook on low for 8 hours, stirring a couple times. For the last hour of cooking, add in the liquid smoke. Serve as a hearty soup, over bread or in tacos.

Parmesan Tomato Basil Soup

  • Serves 2
  • Prep 10 minutes
  • Ready-In 1 hour 25 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Parmesan Tomato Basil Soup

Ingredients

3 cups diced tomatoes
1 cup finely diced celery
1 cup finely diced carrots
2 tsp Litehouse® Instantly Fresh Red Onion 
2 tsp Litehouse® Instantly Fresh Garlic 
1 tsp Litehouse® Instantly Fresh Basil 
1 tsp Litehouse® Instantly Fresh Oregano 
4 cups Chicken broth
½ cup flour
½ cup butter
2 cups milk
1 cup freshly grated parmesan cheese
1 tsp Salt
1 tsp Pepper 

Directions

1.  Heat oil in large pot. Add celery, and carrots. Saute 5 minutes. Then add Litehouse basil, oregano, onions, garlic, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
2. While soup simmers, melt butter over low heat in a different pot, add flour and cook, stir for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.
3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir milk and add salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally. Then serve!

Cedar Plank Smoked Ham and Potato Chowder

  • Serves 4
  • Prep 10 mins
  • Ready-In 1 hour
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Plank Smoked Ham and Potato Chowder

Cold Weather Ham and Potato Chowder a delicious chowder for cold weather.

Ingredients

Cedar Grilling Plank, soaked for 1-8 hours; the longer the better!
2 lb. cured Ham for planking (you'll have leftovers- delicious with eggs)
1/4 cup of butter
4 cups of milk
4 Tbsp. vegetable stock (large splash)
1/4 cup of all purpose flour
2 cup red potatoes, diced with skins still on
1/2 of celery, diced
1 cup onion, dices
1 cup carrots, peeled and Julienned
1 bay leaf
1/4 cup Beer (we used an IPA)
1/2 cup Brown sugar
1 Tbsp. Litehouse Instantly Fresh Basil
1 Tbsp. Garlic,minced
1 tps. Litehouse Instantly Fresh Oregano
Fresh cracked black pepper and salt

Directions

Soak cedar grilling plank for an hour or more.
Chop up all the needed-to-used-up-yesterday veggies in your fridge. Saute veggies (except the potato) with a bay leaf using olive oil and a splash of vegetable stock. Boil diced potatoes until al dente. Set sauteed veggies and potatoes aside.
Combine equal parts of butter and flour in a small saucepan over medium-low heat until paste-like texture is achieved, then whisk in 2 cups of milk until smooth and thick, creating a Béchamel sauce.
Grill to Medium-Low. Add soaked cedar grilling plank to the grill and allow it to warm up for 5 minutes or so. Meanwhile, combine beer, brown sugar, and garlic into thick slurry and baste ham. Add ham, flat side down, to plank. Allow to smoke for 35 minutes basting with brown sugar slurry every 10 minutes.
 Remove ham from grill and dice. Add veggies, potatoes, and ham to the Béchamel sauce, and slowing stir in the additional milk. Bring to simmer, add basil and salt and pepper to taste.
Serve with warm roll.