Canadian East Coast Chowder

Canadian East Coast Chowder
Total Time

25 min.

Serving & Size

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Classic Cream Base, reconstituted
1 pouch (1.8 kg)
1 pouch (4 lb)

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

clam juice 500 mL 2 cups
peeled, diced potatoes (15 oz/425 g) 750 mL 3 cups
bay leaves 3
frozen mixed seafood 680 g 1 1/2 lb
fresh haddock, cut into chunks 680 g 1 1/2 lb
chopped fresh parsley 75 mL 1/3 cup
cayenne pepper 1 mL 1/4 tsp
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.
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.
3. Stir in parsley and cayenne.

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