A surprising combination of bacon and diced vegetables with just a pinch of red chili flakes creates a hearty, warming chowder for chilling weather.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Bacon, diced||60 g||2 oz|
|Onion, diced||150 g||5 oz|
|Carrot, diced||150 g||5 oz|
|Red Bell Pepper, diced||150 g||5 oz|
|Green Bell Pepper, diced||150 g||5 oz|
|Red Chili Flakes|
|Potatoes, diced||150 g||5 oz|
Campbell's® Butternut Squash Soup*
|Water||2 L||64 oz|
|1. Render bacon in a large pot until the bacon is crispy—remove bacon and leave rendered fat in pot.|
|2. Add onions, carrots, both peppers and chili flakes and sauté for 1 minute.|
|3.Add potatoes, soup and water in a pot and heat to boiling*** (min. 180ºF/80ºC).|
|4. Adjust seasoning and serve topped with reserved crisp bacon.|