No one can resist waffle fries, especially when they’re smothered with creamy clam chowder, cheese, tomatoes and chives – a sure crowd-pleaser!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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|
|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.|
- 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.