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New England Seafood Stew

Made With:


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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**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
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

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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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Bacon, diced 1 cup 250  mL
1. In large pan or stock pot, cook diced bacon until crisp.
Weight Measure
Onion, sweet, large dice 6 cups 1 1/2  L
Celery, large dice 4 cups 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.
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 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.
Weight Measure
Milk (2%) 4 cups L
4. Stir in milk and return to a simmer, about 5 minutes.
Weight Measure
Shelled clams, chopped* 4 cups w/juice 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.
Weight Measure
Thyme, fresh, leaves 3 tbsp 45  mL
6. Just before serving, stir in thyme leaves.
Weight Measure
Oyster crackers, optional 1 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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