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Recipes

Spring Vegetable Chowder

Made With:

Soups

CLASSIC CREAM OF CELERY

Carefully selected celery done to perfection.

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Total Time

95 min.

Serving & Size

8.45 oz/236.6 g

Yields

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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Step 2
Profit Per Meal
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Step 3
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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

Weight Measure
Olive Oil 2 tbsp 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 2 tbsp 30  mL
Fresh Thyme, finely chopped 2 tbsp 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.
Weight Measure
Campbell’s® Condensed Cream of Celery Soup 1 can 48 oz 1  can 1.36 L
2% Milk 5 cups
Potatoes, diced 2 cups 500  mL
Black Pepper 2 tsp 10  mL
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 2 cups 500  mL
Zucchini, diced 2 cups 500  mL
Peas, frozen 1 cup 250  mL
Fresh Parsley, finely chopped 1 cup 60  mL
Lemon Juice 3 tbsp 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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