Campbell's classic cream of chicken soup enhanced with corn, potatoes, red peppers and scallions. Season to taste and Enjoy!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|cream style corn||27 oz.|
|cooked potato||27 oz.|
|corn, whole kernel||12 oz.|
|green pepper||4 oz.|
|red bell pepper||4 oz.|
|green onion||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: