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Loaded Clam Chowder Waffle Fries

Loaded Clam Chowder Waffle Fries
Total Time

20 min.

Serving & Size

Add To Pantry

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

  1. 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.
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