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) |
| Instructions |
| 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. |
