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Spring chowder made with Cream of Celery soup, milk, diced potatoes, celery, green onions, carrots, red pepper, asparagus, peas, zucchini, thyme.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients
Weight
Measure
Instructions
Ingredients & Instructions
Weight
Measure
Olive Oil
2tbsp
30 mL
White Onion, diced
1 cup
250 mL
Carrot, diced
1 cup
250 mL
Celery, diced
1 cup
250 mL
Green Onions, thinly sliced
1 cup
125 mL
Red Bell Pepper, diced
1 cup
125 mL
Garlic, minced
2tbsp
30 mL
Fresh Thyme, finely chopped
2tbsp
30 mL
1. To large saucepan set over medium heat, add oil. Add white onion, carrot, celery, green onions, red pepper, garlic and thyme. Cook, stirring occasionally, for 8 to 10 minutes or until starting to soften.
2. Stir in condensed celery soup, milk and potatoes; bring to a boil. Stir until combined. Reduce heat to medium-low. Cook at a simmer, stirring occasionally, for 35 to 40 minutes or until potatoes are tender. Season with pepper.
Weight
Measure
Asparagus, chopped and trimmed
2cups
500 mL
Zucchini, diced
2cups
500 mL
Peas, frozen
1 cup
250 mL
Fresh Parsley, finely chopped
1 cup
60 mL
Lemon Juice
3tbsp
45 mL
3. Stir in asparagus, zucchini and peas; bring back to a simmer. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender and an internal temperature of 165F (74C) or higher is held for 15 seconds. Stir in parsley and lemon juice.
CCP: Hold hot at 140F (60C) or higher for serving.
CCP: Add bacon to chowder for a classic smoky flavour.
CCP: Substitute Campbell’s® Condensed Cream of Celery Soup with Campbell’s® Condensed Cream of Broccoli Soup or Campbell’s® Condensed Cream of Mushroom Soup for variation.
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