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Recipes

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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Tip

Tips:
• Garnish chowder with other fun toppings, such as cooked and crumbled bacon, grated Cheddar cheese and/or garlicky croutons.

• Turn chowder into a meal with the addition of grilled shrimp and some crusty bread for dipping.

Total Time

75 min.

Serving & Size

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 %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
unsalted butter 1/3 cup 75  mL
chopped red pepper (7.5 oz/212 g) 1 1/4 cups 300  mL
chopped green onions (3 oz/85 g) 3/4 cup 175  mL
chopped celery (3.3 oz/93 g) 3/4 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 3/4 tsp 4  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.
Ingredients Weight Measure
Weight Measure
reconstituted Low Sodium Chicken Stock 9 cups 2  L
craft lager or cream ale 2 1/4 cups 550  mL
bay leaves 3
fresh or frozen corn 9 cups 2  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.
Ingredients Weight Measure
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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