Chicken Corn Chowder

Chicken Corn Chowder
Total Time

20 min.

Serving & Size

8 oz/250 mL

Add To Pantry

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.

Recipe Yields:

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

Ingredients Metric Imperial
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).

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