CHICKEN CORN CHOWDER

Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell's®; Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Tip

Recipe uses 1 lb. each of cooked long grain rice and cooked wild rice.

Nutrition Facts
Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 218
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 1.3g
7%
Cholesterol 35mg
12%
Sodium 603mg
25%
Total Carbohydrate 30.5g
10%
Dietary Fiber 2.3g
9%
Protein 13.9g
28%
Vitamin A 11%
Vitamin C 20%
Calcium 6%
Iron 7%
Total Time

Not Available

Serving & Size

1 cup (8 oz ladle)

Yields

A creamy chowder made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is enhanced with chicken, corn, celery and onions and seasoned with fresh thyme.  This classic comforting soup has less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 218
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 1.3g
7%
Cholesterol 35mg
12%
Sodium 603mg
25%
Total Carbohydrate 30.5g
10%
Dietary Fiber 2.3g
9%
Protein 13.9g
28%
Vitamin A 11%
Vitamin C 20%
Calcium 6%
Iron 7%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
unsalted butter tbsp.
onion, chopped 2 lb. qt.
1. In a kettle, heat butter. Add onions and sauté 5 minutes, until soft.
Weight Measure
all-purpose flour 9 oz. cups
fresh thyme leaves tbsp.
2. Add flour and thyme.  Stir often until roux is thickened and smooth.
Weight Measure
water qt.
Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
3.  Add water, a little at a time, whisking after each addition, until smooth and simmering.

4.  Stir in remaining water along with Campbell's® Signature Low Sodium Chicken Culinary Foundation. Simmer for 5 minutes.

 
Weight Measure
celery, diced 1/4-inch 8 oz. cups
red bell pepper, 1/2 inch diced 8 oz. 1 1/2  cups
cooked long grain white rice 1 lb. qt.
cooked wild rice qt.
whole kernel corn 10 oz. pt.
5. Add in the celery, peppers, rice, and corn. Simmer for 5 minutes.

 
Weight Measure
cooked diced chicken 2 lb. qt.
dried red pepper, ground tsp.
black pepper, ground 1/2  tbsp.
sugar tsp.
reduced sodium soy sauce tbsp.
kosher salt 1 1/2  tbsp.
6. Add the chicken, ground red pepper, ground black pepper, sugar, soy sauce and salt. Reduce heat and simmer 30 minutes, stirring often.

CCP- minimum internal temperature of 165°F. (for 15 seconds).
 
Weight Measure
whole milk, cold cups
chives, chopped 1 oz. 1/2  cups
7.  Pour in milk. Simmer 10 minutes. 

CCP- Heat to a minimum internal temperature of 165°F for 15 seconds.
CCP- Hold for hot service at 140°F.

8.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Top each portion with 1 tsp chives.  Serve immediately. 

 
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