Put some southwest-inspiration into your menu by adding diced tomatoes, cilantro and a dash of Tabasco® sauce to Campbell’s® Chicken Corn Chowder.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Chicken Corn Chowder
|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.|