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Chicken Corn Chowder

Made With:



Diced chicken simmered in its own rich creamy broth.

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Total Time

35 min.

Serving & Size

8 oz/250 mL

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.

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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Step 3
Profit Per Day

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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 Condensed Cream of Chicken Soup 1 - 48 oz can - 1.36 L can
Water 48 oz .36 L
Thyme, dry leaf 2 tsp 10  mL
1. In soup pot, mix soup, water and thyme; bring to a simmer.
Ingredients Weight Measure
Weight Measure
Corn, frozen, kernels, roasted 3 cups 750  mL
Potatoes, cooked, cubed, 1/4-in. (0.5 cm) 3 cups 750  mL
Peppers, bell, green & red, diced, 1/4-in. (0.5 cm) 1 1/2 cups 375  mL
Chicken, cooked, diced 1/2-in. (1 cm) 2 lbs 900  g
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.
Ingredients Weight Measure
Weight Measure
Scallions, thinly sliced, 1/8-in. (0.25 cm) 1 cup 250  mL
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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