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Recipes

New England Seafood Stew

Made With:

Soups

Signature Cream of Leek and Potato

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

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Tip

**Other seafood may be added and/or substituted to this recipe such as: white fish, shrimp, scallops, crawfish, lobster, oysters, etc.

*Option: Substitute Campbell’s® Premium Dry Creamy Potato Leek Soup #19778.

Total Time

55 min.

Serving & Size

8 fl. oz. (250 mL)

Feel the ocean breeze when sipping this warming creamy stew filled with a Campbell’s® Cream of Leek and Potato Soup base along with clams, corn, lemon and thyme to round it out.

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 %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Bacon, diced 1 cup 250  mL
1. In large pan or stock pot, cook diced bacon until crisp.
Ingredients Weight Measure
Weight Measure
Onion, sweet, large dice 6 cups 1 1/2  L
Celery, large dice 4 cups 1  L
Thyme, fresh, leaves 2 tbsp 30  mL
2. Remove all but 2 Tbsp (30 mL) bacon fat and heat over medium-high heat; add onion and sauté 3 minutes. Stir in celery and thyme and continue to cook 3 minutes.
Ingredients Weight Measure
Weight Measure
*Campbell's® Cream of Leek and Potato Soup, thawed 4 lbs (1 tub) 1 81/100  kg (1 tub)
** Clam broth or vegetable stock, prepared 4 cups 1  L
Corn kernels, frozen, thawed 3 cups 750  mL
3. Add Campbell’s® Cream of Leek and Potato Soup and clam broth along with corn and bring to a simmer, stirring often, over a medium heat; cook, stirring occasionally, about 10 minutes.
Ingredients Weight Measure
Weight Measure
Milk (2%) 4 cups 1  L
4. Stir in milk and return to a simmer, about 5 minutes.
Ingredients Weight Measure
Weight Measure
Shelled clams, chopped* 4 cups w/juice 1  L
Lemon juice 2 tbsp 30  mL
Pepper sauce, red, hot 1 tbsp 15  mL
5. Add clams with juices along with lemon juice and pepper sauce and return to a simmer. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Ingredients Weight Measure
Weight Measure
Thyme, fresh, leaves 3 tbsp 45  mL
6. Just before serving, stir in thyme leaves.
Ingredients Weight Measure
Weight Measure
Oyster crackers, optional 1 1/2 cups 175  mL
7. To Serve: For each serving, ladle 8 fl oz (250 mL) stew into a bowl or mug and sprinkle 1 Tbsp (15 mL) oyster crackers over top before serving, if desired.

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