CHICKEN CORN CHOWDER WITH CAMPBELL’S® CREAM OF CHICKEN SOUP

Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 225
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 1g
5%
Cholesterol 9mg
3%
Sodium 878mg
37%
Total Carbohydrate 39.8g
13%
Dietary Fiber 2.9g
12%
Protein 5.1g
10%
Vitamin A 9%
Vitamin C 33%
Calcium 2%
Iron 5%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP PLUS TOPPINGS)

Yields

Campbell's classic cream of chicken soup enhanced with corn, potatoes, red peppers and scallions. Season to taste and Enjoy!

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 225
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 1g
5%
Cholesterol 9mg
3%
Sodium 878mg
37%
Total Carbohydrate 39.8g
13%
Dietary Fiber 2.9g
12%
Protein 5.1g
10%
Vitamin A 9%
Vitamin C 33%
Calcium 2%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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

Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea cans
water cans
cream style corn 27 oz.
cooked potato, diced 27 oz.
corn, whole kernel 12 oz.
green pepper, diced 4 oz.
red bell pepper, diced 4 oz.
green onion, thinly sliced, 1/4-inch 1 oz.
1. Prepare all ingredients and set up station.

2. Mix soup with water, heat to 165 degrees. Hold hot for service.

For each serving:
  • Ladle 8 oz hot soup into a 10 oz bowl.
  • Top soup with: 1/4 cup creamed corn, 1/4 cup potatoes, 2 Tbsp. corn, 1 Tbsp. diced green pepper, 1 Tbsp. diced red pepper, 1 tsp. scallions.
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