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Recipes

Hearty Chicken & Vegetable Chowder

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Total Time

60 min.

Serving & Size

8 oz/250 mL

By combining Campbell's® Condensed Cream of Mushroom soup with a medley of hearty vegetables and chicken, this soup is bursting with flavour.

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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Oil, canola 1/4 cup 60  mL
Onions, minced 4 1/2 cups 1  .13 L
Garlic, minced 1/4 tbsp 15  mL
1. In soup pot, heat oil over medium-high heat. Add onion and garlic and cook for 2 minutes, stir occasionally.
Ingredients Weight Measure
Weight Measure
Campbell's Condensed Cream of Mushroom soup 48 oz 1  .36 L
Water 4 1/2 cups 1  .13 L
Whole milk 4 1/2 cups 1  .13 L
2. Stir in soup, water and milk; bring to a boil.
Ingredients Weight Measure
Weight Measure
Potatoes, fresh, red, raw, diced 9 cups 2  .25 L
Zucchini, fresh, diced 6 3/4 cups 1  .7 L
Corn, whole kernel, frozen 4 1/2 cups 1  .13 L
Chicken, cooked, diced 1/2-in. (1 cm) 2 lbs 900  g
3. Stir in potatoes, zucchini, corn and chicken: return to a simmer. Cook for 35 minutes or until the potatoes are tender, stirring occasionally.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
Ingredients Weight Measure
Weight Measure
Parsley, fresh, chopped 1/2 cup 125  mL
4. Portion 1 cup (250 mL) soup in a bowl.

CCP: Hold hot at 140°F (60°C) or higher for service.

5. Garnish with chopped parsley.

Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).

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