NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Spring chowder made with Cream of Celery soup, milk, diced potatoes, celery, green onions, carrots, red pepper, asparagus, peas, zucchini, thyme.
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Total Carbohydrate mg
Dietary Fiber g
Vitamin A %
Vitamin C %
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Profit Per Meal
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Profit Per Day
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Ingredients & Instructions
White Onion, diced
Green Onions, thinly sliced
Red Bell Pepper, diced
Fresh Thyme, finely chopped
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.
Asparagus, chopped and trimmed
Fresh Parsley, finely chopped
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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