For all your seafood lovers! Start with Campbell’s® New England Clam Chowder and enhance with fish, corn, potatoes and vegetables.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||30 mL||2 tbsp|
|Fish Fillet, cooked||450 g||1 lb|
|Potato, cooked, peeled, cubed||500 mL||2 cups|
Campbell's® Condensed New England Clam Chowder Soup
|Frozen Corn Niblets, defrosted||500 mL||2 cups|
|Canned Green Peas, drained||250 mL||1 cup|
|Milk, whole||1.9 L||2 qt|
|Canned Diced Tomatoes, drained||250 mL||1 cup|
|Parsley, dried||30 mL||2 tbsp|
|Garlic Powder||2.5 mL||1/2 tsp|
|Rosemary, dried||2.5 mL||1/2 tsp|
|Thyme, dried||2.5 mL||1/2 tsp|
|1. Heat oil in a stockpot. Add fish and potato; toss to get coated with oil|
|2. Add soup, corn, green peas, milk, tomato and seasoning in a stockpot. 3. Heat to a boil over medium-high heat, stirring frequently. 4. Reduce heat to low; simmer 10 to 15 minutes or until fully heated|
- Garnish: Pour soup into bowls and garnish with chopped parsley or dill.