Meals & Beverages

RECIPES

CREOLE SHRIMP CHOWDER

Made With:

Product

Campbell’s® Signature Frozen Condensed Cream of Potato Soup

Campbell's® Signature Cream of Potato Soup

This savory soup is a hearty mix of potatoes, carrots, celery, and onion in a rich, creamy sauce.

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Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 329
% Daily Value
Total Fat 24.1g
37%
Saturated Fat 12.2g
61%
Cholesterol 116mg
39%
Sodium 705mg
29%
Total Carbohydrate 19.4g
6%
Dietary Fiber 2.5g
10%
Protein 9.4g
19%
Vitamin A 32%
Vitamin C 25%
Calcium 10%
Iron 4%
Total Time

25 min.

Serving & Size

1 CUP (8 FL OZ)

Yields

Hearty Creole chowder features colorful vegetables, zesty spices and succulent shrimp simmered with Campbell’s® Cream of Potato soup, served topped with chopped tomatoes, green onions and a splash of cayenne pepper sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 329
% Daily Value
Total Fat 24.1g
37%
Saturated Fat 12.2g
61%
Cholesterol 116mg
39%
Sodium 705mg
29%
Total Carbohydrate 19.4g
6%
Dietary Fiber 2.5g
10%
Protein 9.4g
19%
Vitamin A 32%
Vitamin C 25%
Calcium 10%
Iron 4%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell’s® Signature Frozen Condensed Cream of Potato Soup

Campbell's® Signature Cream of Potato Soup

View Product
Weight Measure
Campbell's® Signature Cream of Potato Soup 4 lb. 1  pouches
water 2  qt.
heavy cream 1  qt.
1. Combine soup, water and cream in saucepot. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently 2 to 3 minutes, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds.
Weight Measure
olive oil 2  tbsp.
celery, chopped 8 oz. 2  cups
red bell pepper, chopped 8 oz. 2  cups
frozen whole kernel corn 8 oz. 2  cups
2. Heat oil in skillet; add celery, bell peppers and corn. Sauté over medium-low heat until tender, stirring frequently.
Weight Measure
shrimp, peeled and deveined, tail off, cooked 1 lb.
Creole seasoning 2  tbsp.
3. Add shrimp and Creole seasoning to prepared chowder; stir until fully blended. Add sautéed celery mixture; heat over medium heat, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds. CCP: Hold at 140°F or higher.
Weight Measure
green onion, minced 4 oz. 1 1/4  cups
tomato, minced 5 oz. 1 1/4  cups
hot pepper sauce
4. To serve: Portion 1 cup chowder into bowl. Top with 1 tablespoon each of green onions and tomatoes. Serve with cayenne pepper sauce if desired.

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