1-800-461-SOUP(7687)

Craft Beer and Corn Chowder

Made With:

Soups

Campbell's® Low Sodium Chicken Stock

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Total Time

75 min.

Serving & Size

Yields

Soup in the summer is always acceptable when sweet corn and refreshing craft beer come together to create a velvety rich chowder, perfect to start any al fresco meal.

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

Step 3
Profit Per Day
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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

Weight Measure
unsalted butter 1 cup 75  mL
chopped red pepper (7.5 oz/212 g) 1 cups 300  mL
chopped green onions (3 oz/85 g) 3 cup 175  mL
chopped celery (3.3 oz/93 g) 3 cup 175  mL
all-purpose flour 3 tbsp 45  mL
minced garlic 4 tsp 20  mL
smoked paprika 1 tbsp 15  mL
salt 2 tsp 10  mL
pepper 3 tsp mL
1. Melt butter in Dutch oven set over medium heat; sauté red pepper, onions and celery for 8 to 10 minutes or until tender. Add flour, garlic, paprika, salt and pepper; cook, stirring, for 2 minutes.
Weight Measure
reconstituted Low Sodium Chicken Stock 9 cups L
craft lager or cream ale 2 cups 550  mL
bay leaves 3
fresh or frozen corn 9 cups L
2. Whisk in chicken stock and beer. Bring to boil; reduce heat to medium-low. Stir in bay leaves and corn. Simmer, partially covered, for 30 minutes, stirring occasionally.
Weight Measure
chopped fresh chives 2 tbsp 30  mL
3. Transfer half of the chowder (about 6 cups/1.5 L) to blender, being careful not to include bay leaves; purée until smooth. Return to saucepan and stir until combined; simmer for 8 to 10 minutes or until warmed through.

4. Remove bay leaves; serve chowder garnished with chives.
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