Create a delicious yet simple chowder with sweet corn, potatoes, peppers, chicken and a seasoning of thyme using Campbell's® Condensed Cream of Chicken soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell's Condensed Cream of Chicken Soup
1 - 1.36 L can
1 - 48 oz can
|Water||1 .36 L||48 oz|
|Thyme, dry leaf||10 mL||2 tsp|
|Corn, frozen, kernels, roasted||750 mL||3 cups|
|Potatoes, cooked, cubed, 1/4-in. (0.5 cm)||750 mL||3 cups|
|Peppers, bell, green & red, diced, 1/4-in. (0.5 cm)||375 mL||1 1/2 cups|
|Chicken, cooked, diced 1/2-in. (1 cm)||900 g||2 lbs|
|Scallions, thinly sliced, 1/8-in. (0.25 cm)||250 mL||1 cup|
|1. In soup pot, mix soup, water and thyme; bring to a simmer.|
|2. Stir in corn, potatoes, chicken and peppers; return to a simmer.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
|3. Portion 1 cup (250mL) soup in bowl.
CCP: Hold hot at 140°F (60°C) or higher for service.<BR
4. Garnish with 1 tbsp (15 mL) scallions.
Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).