CORN & BEAN CHOWDER

Made With:

Product

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste!

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Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 160
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 0.3g
2%
Cholesterol 4mg
1%
Sodium 302mg
13%
Total Carbohydrate 25.4g
8%
Dietary Fiber 3.6g
14%
Protein 11g
22%
Vitamin A 5%
Vitamin C 24%
Calcium 10%
Iron 7%
Total Time

45 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields

A classic chowder with roasted corn, onions and celery finished with Swanson Unsalted Chicken Broth, beans and bacon.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 160
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 0.3g
2%
Cholesterol 4mg
1%
Sodium 302mg
13%
Total Carbohydrate 25.4g
8%
Dietary Fiber 3.6g
14%
Protein 11g
22%
Vitamin A 5%
Vitamin C 24%
Calcium 10%
Iron 7%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 1 oz. tbsp.
onion, chopped 11 oz. cups
celery, chopped 7 oz. cups
green pepper, diced 10 oz. cups
frozen whole kernel corn, thawed 20 oz. cups
dried dill weed, crushed tsp.
1. In a bowl, drizzle oil over onions, celery, peppers, corn and dill seed and toss well to coat. Place on sheetpans and spread into even layers. Place in 425°F. Convection oven and roast, stirring often, until slightly caramelized and tender, about 20 minutes. Remove from heat.
Made With:

Product

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth qt.
fresh thyme leaves, leaves tbsp.
ground red pepper 1/8  tsp.
navy beans, canned, rinsed, drained 22 oz. cups
smoked pork ham, diced into 1/4" pieces 4 oz. cups
2. Place roasted vegetables in a large kettle along with the Swanson Unsalted Chicken Broth, thyme and ground red pepper. Bring to a boil; reduce heat and simmer 15 minutes.

3. Stir in beans and first measure of ham and heat through.
Weight Measure
non-fat dry milk 4 oz. cups
chives, chopped tbsp.
smoked pork ham, diced into 1/4" pieces 4 oz. cups
4. Whisk in milk powder and return to a simmer. Keep warm. Just before serving, stir in chives.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

5. To Serve: Using an 8 oz ladle, portion 1 cup of soup and top with 2 tsp. finely diced ham.
 
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