Skip to main content
1-800-461-SOUP(7687)

Recipes

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

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 %
Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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).

Newsletter

©2024 CSC Brands LP, All Rights Reserved.