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Seafood Chowder with Old Bay Croutons and Tarragon

Made With:


Signature Boston Clam Chowder

A rich, thick chowder loaded with potatoes, clams, celery, onions and real cream.

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• For an over-the-top presentation, garnish each serving with a cooked lobster tail or claw.

• Substitute a white-fleshed fish, such as cod or halibut, for salmon.


Total Time

50 min.

Serving & Size

2 cups(500ml)

A special chowder, loaded with fresh fish and seafood, gets topped off with toasted sourdough croutons for a high-end version of the roadhouse classic.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
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Vitamin A %
Vitamin C %
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Iron %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
butter, melted 1/2 cup 125  mL
finely chopped parsley 1/4 cup 60  mL
old bay seasoning 1 tsp mL
sourdough bread, cut into 1-inch (2.5 cm) pieces 2 lb kg
1. Whisk together melted butter, parsley and old bay seasoning. Toss with bread until evenly coated. Scatter onto large sheet pan. Bake in 425°F (220°C) oven, on convection, for 10 to 12 minutes or until golden and crunchy. Let cool completely. Store in airtight container at room temperature for up to 5 days.
Ingredients Weight Measure
Weight Measure
Campbell’s Signature Condensed Boston Clam Chowder 1 tub (4 lb) tub (1.81 kg)
water 8 cups L
medium shrimp, peeled and deveined 2 lb 908  g
salmon fillet, cut into 1/2-inch (1 cm) cubes 2 lb 908  g
chopped lobster meat 1 lb 454  g
bay scallops, blotted dry 1 lb 454  g
mussels, steamed and shelled
finely chopped fresh tarragon 1/4 cup 60  ml
2. Heat soup and water in stockpot set over medium heat for 5 to 7 minutes or until heated through. Stir in shrimp, salmon, lobster meat, bay scallops, mussels and chopped tarragon. Cover and cook over medium heat for about 5 minutes or until just cooked through. Let cool completely. Refrigerate for up to 2 days. Makes 25 cups (5.9 L).
Ingredients Weight Measure
Weight Measure
Tarragon sprigs
Heat 2 cups (500 mL) chowder in saucepan just until steaming; transfer to serving bowl. Top with 66 g (2.3 oz) croutons. Garnish with tarragon sprig.


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