CHICKEN POTATO & ROASTED CORN CHOWDER

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Tip

Optional: garnish with low sodium tortilla chips

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 165
% Daily Value
Total Fat 6.4g
10%
Saturated Fat 1.2g
6%
Cholesterol 6mg
2%
Sodium 326mg
14%
Total Carbohydrate 24.1g
8%
Dietary Fiber 1.7g
7%
Protein 4g
8%
Vitamin A 16%
Vitamin C 7%
Calcium 2%
Iron 4%
Total Time

Not Available

Serving & Size

1 CUP (8 FL OZ)

Yields

Try our delicious Chowder made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup, potato, and roasted corn.  Combined with ground red pepper and garnished with cilantro and tortilla chips for added flavor.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 165
% Daily Value
Total Fat 6.4g
10%
Saturated Fat 1.2g
6%
Cholesterol 6mg
2%
Sodium 326mg
14%
Total Carbohydrate 24.1g
8%
Dietary Fiber 1.7g
7%
Protein 4g
8%
Vitamin A 16%
Vitamin C 7%
Calcium 2%
Iron 4%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
frozen whole kernel corn cups
chili powder tbsp.
Pre-heat oven to 400ºF.

1. In a bowl toss together oil, corn and chili powder. Transfer to a sheet pan and roast 15-20 minutes, turning occasionally. Remove from heat. Hold.
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
water qt.
frozen potatoes, diced cups
2. In a soup pot over medium-high heat, combine soup and water, bring to a boil and reduce heat to simmer.

3. Stir in roasted corn mixture and potatoes and simmer 10-12 minutes.
Weight Measure
half and half 1/2  cups
ground red pepper 1/2  tsp.
cilantro, chopped 1/2  cups
low sodium tortilla chips, optional qt.
4. Just before serving, add half & half and pepper and return to a simmer. Stir in cilantro. Keep warm. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.

5. Garnish each serving with 1/4 cup low-salt tortilla chips.
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