1-800-461-SOUP(7687)

Chicken Corn Chowder

Made With:

Soups

CLASSIC CREAM OF CHICKEN

Diced chicken simmered in its own rich creamy broth.

View Product
Total Time

35 min.

Serving & Size

8 oz/250 mL

Yields

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

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.
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 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.
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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