Add some southwest flare to this clam chowder by enhancing it with diced tomatoes, corn and jalapeños.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Clam Chowder
|Water||2 L||64 oz|
|Corn Niblets, defrosted||360 g||12 oz|
|Jalapeno Pepper, finely chopped||15 mL||1 tbsp|
|Canned Diced Tomatoes with liquid||250 mL||8 oz|
|1. Combine all ingredients.|
|2. Bring to a boil then reduce heat to simmer for approximately 1 hour until soup is thoroughly heated.|