Indulge in the hearty warmth of our Corn Chowder, a creamy delight that combines, sweet corn, russet potatoes, red bell peppers and thyme with the rich, savory taste of Campbell's® Condensed Healthy Request® Cream of Chicken soup.
- Total time:
25 minutes
- Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
2 tbsp. |
|
onion , diced small |
6.0 oz. |
1 cup |
|
russet potato , diced small |
11.0 oz. |
2 cup |
|
red bell pepper , diced small |
5.0 oz. |
1 cup |
|
frozen whole kernel corn |
17.0 oz. |
4 cup |
|
dried thyme |
|
1 tsp. |
|
kosher salt |
|
0.75 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
non fat milk |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
1. Heat oil in large saucepot. Sauté onions for 3 minutes on medium heat.
2. Add potatoes, red peppers, corn, thyme, salt and black pepper. Cook for 5 minutes.
3. Add milk, water and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 10 minutes on low to medium heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. To serve, using a 6 fl. oz. ladle, portion 3/4 cup soup into soup bowl. Serve immediately.
Indulge in the hearty warmth of our Corn Chowder, a creamy delight that combines, sweet corn, russet potatoes, red bell peppers and thyme with the rich, savory taste of Campbell's® Condensed Healthy Request® Cream of Chicken soup.
-
Total time:
25 minutes
-
Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
2 tbsp. |
|
onion , diced small |
6.0 oz. |
1 cup |
|
russet potato , diced small |
11.0 oz. |
2 cup |
|
red bell pepper , diced small |
5.0 oz. |
1 cup |
|
frozen whole kernel corn |
17.0 oz. |
4 cup |
|
dried thyme |
|
1 tsp. |
|
kosher salt |
|
0.75 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
non fat milk |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
1. Heat oil in large saucepot. Sauté onions for 3 minutes on medium heat.
2. Add potatoes, red peppers, corn, thyme, salt and black pepper. Cook for 5 minutes.
3. Add milk, water and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 10 minutes on low to medium heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. To serve, using a 6 fl. oz. ladle, portion 3/4 cup soup into soup bowl. Serve immediately.
