Tex Mex Chicken and Corn Chowder

Tex Mex Chicken and Corn Chowder
Total Time

80 min.

Serving & Size

8 oz / 250 ml

Add To Pantry

Put some southwest-inspiration into your menu by adding diced tomatoes, cilantro and a dash of Tabasco® sauce to Campbell’s® Chicken Corn Chowder.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Chicken Corn Chowder
2 L
64 oz

A flavourful chowder made with sweet corn, seasoned chicken, celery, bacon, red peppers and onion.

Water 2 L 64 oz
Fresh or Canned Tomato, diced 420 g 14 oz
Milk 500 mL 16 oz
Cilantro, chopped 250 mL 1 cup
Tabasco 10 mL (or to taste) 2 tsp (or to taste)
1. Heat soup and water to a boil. Reduce to a simmer and cook until soup is completely heated. (Approximately 1 hour)
2. Add tomatoes, milk, and simmer 5 minutes.
3. Add cilantro and Tabasco (to taste) just before serving.

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