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New England Seafood Stew

New England Seafood Stew
Total Time

35 min.

Serving & Size

8 fl. oz. (250 mL)

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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.

Recipe Yields:

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

Ingredients Metric Imperial
Bacon, diced 250 mL 1 cup
Onion, sweet, large dice 1.5 L 6 cups
Celery, large dice 1 L 4 cups
Thyme, fresh, leaves 30 mL 2 tbsp
*Campbell's® Cream of Leek and Potato Soup, thawed
1.81 kg (1 tub)
4 lbs (1 tub)

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

** Clam broth or vegetable stock, prepared 1 L 4 cups
Corn kernels, frozen, thawed 750 mL 3 cups
Milk (2%) 1 L 4 cups
Shelled clams, chopped* 1 L 4 cups w/juice
Lemon juice 30 mL 2 tbsp
Pepper sauce, red, hot 15 mL 1 tbsp
Thyme, fresh, leaves 45 mL 3 tbsp
Oyster crackers, optional 175 mL 1 1/2 cups
Instructions
1. In large pan or stock pot, cook diced bacon until crisp.
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.
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.
4. Stir in milk and return to a simmer, about 5 minutes.
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.
6. Just before serving, stir in thyme leaves.
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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