Seafood Chowder with Old Bay Croutons and Tarragon

Seafood Chowder with Old Bay Croutons and Tarragon
Total Time

25 min.

Serving & Size

2 cups(500ml)

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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.

Recipe Yields:

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

Ingredients Metric Imperial
butter, melted 125 mL 1/2 cup
finely chopped parsley 60 mL 1/4 cup
old bay seasoning 5 mL 1 tsp
sourdough bread, cut into 1-inch (2.5 cm) pieces 1 kg 2 lb
Campbell’s Signature Condensed Boston Clam Chowder
1 tub (1.81 kg)
1 tub (4 lb)

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

water 2 L 8 cups
medium shrimp, peeled and deveined 908 g 2 lb
salmon fillet, cut into 1/2-inch (1 cm) cubes 908 g 2 lb
chopped lobster meat 454 g 1 lb
bay scallops, blotted dry 454 g 1 lb
mussels, steamed and shelled
finely chopped fresh tarragon 60 ml 1/4 cup
Tarragon sprigs
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.
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).

Recipe Tip

  1. 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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