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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Tip

• 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.

Tips:

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

Serving Size

Amount Per Serving

Calories

% Daily Value

Total Fat g

Saturated Fat g

Cholesterol mg

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Total Carbohydrate mg

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Protein g

Vitamin A %

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Estimate your profit

Step 1

Profit Per Serving

Selling Price

Serving Cost

Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal

Servings

Profit Per Serving

Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day

Meals Per Day

Profit Per Meal

Profit Per Day

Gross Margin

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

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	5 mL
sourdough bread, cut into 1-inch (2.5 cm) pieces	2 lb	1 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)	1 tub (1.81 kg)
water	8 cups	2 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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