Hearty Chicken & Vegetable Chowder

Hearty Chicken & Vegetable Chowder
Total Time

45 min.

Serving & Size

8 oz/250 mL

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

Recipe Yields:

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

Ingredients Metric Imperial
Oil, canola 60 mL 1/4 cup
Onions, minced 1 .13 L 4 1/2 cups
Garlic, minced 15 mL 1/4 tbsp
Campbell's Condensed Cream of Mushroom soup
1 .36 L
48 oz
Water 1 .13 L 4 1/2 cups
Whole milk 1 .13 L 4 1/2 cups
Potatoes, fresh, red, raw, diced 2 .25 L 9 cups
Zucchini, fresh, diced 1 .7 L 6 3/4 cups
Corn, whole kernel, frozen 1 .13 L 4 1/2 cups
Chicken, cooked, diced 1/2-in. (1 cm) 900 g 2 lbs
Parsley, fresh, chopped 125 mL 1/2 cup
1. In soup pot, heat oil over medium-high heat. Add onion and garlic and cook for 2 minutes, stir occasionally.

2. Stir in soup, water and milk; bring to a boil.
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.
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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