Corn and Seafood Chowder

Corn and Seafood Chowder
Total Time

30 min.

Serving & Size

8 oz / 250 mL

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For all your seafood lovers! Start with Campbell’s® New England Clam Chowder and enhance with fish, corn, potatoes and vegetables.

Recipe Yields:

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

Ingredients Metric Imperial
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
1.5 L
48 oz
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

Recipe Tip

  1. Garnish: Pour soup into bowls and garnish with chopped parsley or dill.

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