No one can resist waffle fries, especially when they’re smothered with creamy clam chowder, cheese, tomatoes and chives – a sure crowd-pleaser!
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| bacon, chopped | 908 g | 2 lb |
| all-purpose flour | 125 mL | 1/2 cup |
| milk | 1 1/4 L | 5 cups |
Campbell’s® Signature Condensed Boston Clam Chowder milk
1
tub (1.81 kg)
1
tub (4 lb)
A rich, thick chowder loaded with potatoes, clams, celery, onions and real cream. 
|
||
| corn kernels | 500 mL | 2 cups |
| waffle fries | 8 lb | |
| shredded Cheddar cheese | 2 L | 8 cups |
| seeded chopped tomatoes | 1 L | 4 cups |
| chopped fresh chives | 250 mL | 1 cup |
| lemon wedges | 16 | 16 |
| Instructions |
| 1. Cook bacon in large, straight-sided skillet until crisp; transfer with slotted spoon to paper towel–lined plate. Sprinkle flour over bacon fat; cook, stirring, for about 3 minutes or until golden brown. Whisk in milk, a little at a time, until smooth. |
| 2. Whisk in soup until combined. Simmer for 10 to 15 minutes or until thickened. Remove from heat. Stir in corn and bacon. Refrigerate for up to 3 days. |
Recipe Tip
- Deep-fry 1 lb (500 g) waffle fries until crisp; arrange on shallow serving platter. Ladle 1 1/2 cups (375 mL) prepared warmed sauce over fries. Top with 1 cup (250 mL) shredded Cheddar, 1/2 cup (125 mL) tomatoes and 2 tbsp (30mL) chives. Serve immediately with 2 lemon wedges.
