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Canadian East Coast Chowder

Made With:


Classic Cream Concentrated Soup Base

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

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• Serve with water crackers.

• Create a Chowder bar with various toppings, such as cooked and crumbled bacon, grated cheese, chopped green onions, fresh corn kernels and croutons.

• Replace haddock with any firm fish, such as cod, halibut or salmon.

• Serve chowder in bread bowls; hollow out large (10 inch/25 cm) sourdough boules and use the tops for dunking.

Total Time

35 min.

Serving & Size

All the flavours of the East Coast make their way into this velvety rich chowder that takes just minutes to prepare.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Classic Cream Base, reconstituted 1 pouch (4 lb) pouch (1.8 kg)
clam juice 2 cups 500  mL
peeled, diced potatoes (15 oz/425 g) 3 cups 750  mL
bay leaves
1. In large Dutch oven, bring cream base and clam juice to boil. Add potatoes and bay leaves. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until potatoes are tender.
Ingredients Weight Measure
Weight Measure
frozen mixed seafood 1 1/2 lb 680  g
fresh haddock, cut into chunks 1 1/2 lb 680  g
2. Stir in seafood and haddock. Bring to boil; reduce heat and simmer for about 5 minutes or until seafood is tender and cooked through.
Ingredients Weight Measure
Weight Measure
chopped fresh parsley 1/3 cup 75  mL
cayenne pepper 1/4 tsp mL
3. Stir in parsley and cayenne.


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