CHOWDER POT PIE WITH SALTINE TOPPING

Made With:

Soups

Campbells® Condensed Cream of Potato Soup

A creamy soup made with hearty chunks of potatoes and onions with a rich, buttery finish.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP FILLING WITH CRUST)
Amount Per Serving
Calories 488
% Daily Value
Total Fat 20.3g
31%
Saturated Fat 7.8g
39%
Cholesterol 73mg
24%
Sodium 1928mg
80%
Total Carbohydrate 41.6g
14%
Dietary Fiber 4.9g
20%
Protein 25.9g
52%
Vitamin A 18%
Vitamin C 39%
Calcium 13%
Iron 35%
Total Time

60 min.

Serving & Size

1 SERVING (1-1/4 CUP FILLING WITH CRUST)

Yields

Try our Chowder Pot Pie made with Campbell's® Condensed Cream of Potato Soup.  This delicious pot pie is filled with bacon, yellow onions, clams, and corn.  Garnished with fresh thyme and crushed crackers for added flavor and texture.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP FILLING WITH CRUST)
Amount Per Serving
Calories 488
% Daily Value
Total Fat 20.3g
31%
Saturated Fat 7.8g
39%
Cholesterol 73mg
24%
Sodium 1928mg
80%
Total Carbohydrate 41.6g
14%
Dietary Fiber 4.9g
20%
Protein 25.9g
52%
Vitamin A 18%
Vitamin C 39%
Calcium 13%
Iron 35%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bacon, raw, chopped 1 lb.
yellow onion, diced 40 oz. cups
celery, diced 40 oz. 11 1/4  cups
Made With:

Soups

Campbells® Condensed Cream of Potato Soup

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Campbells® Condensed Cream of Potato Soup cans
clam juice cups
half and half cups
clams, shelled, chopped 2 lb.
frozen whole kernel corn, thawed 16 oz. 2 3/4  cups
fresh thyme leaves tbsp.
hot pepper sauce tbsp.
1. In large pan or stock pot, cook diced bacon until crisp; remove bacon with a slotted spoon and hold.

2. Remove all but 3 Tbsp. bacon fat and heat over medium-high heat; add onion and sauté 3 minutes. Stir in celery and continue to cook 3 minutes.

3. Add Soup and clam juice and bring to a simmer, stirring often, over a medium heat; cook, stirring occasionally, about 10 minutes.

4. Stir in cream or half & half, clams and thyme as well as reserved bacon bits and return to a simmer; add hot sauce and keep warm.
Weight Measure
saltine cracker, crushed 10 oz. qt.
butter, melted 2 oz. 0 1/4  cups
fresh thyme leaves tbsp.
cracked black pepper tsp.
5. In a bowl combine saltines, crumbs, butter, thyme and pepper; toss to mix well.

6. Pour pot pie filling into a full-size hotel pan. Top evenly with crumb mixture and bake in a 375°F. conventional or 325°F. convection oven 12-15 minutes or until hot and bubbly and topping begins to brown.

7. Serve 1 1/4 cup pot pie filling per serving topped with 1/4 cup crumb topping.
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