CREOLE SHRIMP CHOWDER

Made With:

Product

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 327
% Daily Value
Total Fat 24.1g
37%
Saturated Fat 13.2g
66%
Cholesterol 115mg
38%
Sodium 682mg
28%
Total Carbohydrate 19.7g
7%
Dietary Fiber 2.4g
10%
Protein 9.3g
19%
Vitamin A 30%
Vitamin C 38%
Calcium 12%
Iron 3%
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 327
% Daily Value
Total Fat 24.1g
37%
Saturated Fat 13.2g
66%
Cholesterol 115mg
38%
Sodium 682mg
28%
Total Carbohydrate 19.7g
7%
Dietary Fiber 2.4g
10%
Protein 9.3g
19%
Vitamin A 30%
Vitamin C 38%
Calcium 12%
Iron 3%

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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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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Signature Cream of Potato Soup

View Product
Weight Measure
Campbell's® Signature Cream of Potato Soup 4 lb. pouches
water qt.
heavy cream 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 tbsp.
celery, chopped 8 oz. cups
red bell pepper, chopped 8 oz. cups
frozen whole kernel corn 8 oz. 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 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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