NEW ENGLAND SEAFOOD STEW

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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Tip

Other seafood may be added and/orsubstituted to this recipe such as: white fish, shrimp, scallops, crawfish, lobster, oysters, etc.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 207
% Daily Value
Total Fat 6.9g
11%
Saturated Fat 2.3g
12%
Cholesterol 36mg
12%
Sodium 1030mg
43%
Total Carbohydrate 20.5g
7%
Dietary Fiber 2.4g
10%
Protein 14.9g
30%
Vitamin A 11%
Vitamin C 24%
Calcium 13%
Iron 10%
Total Time

55 min.

Serving & Size

1 CUP

Yields

Feel the ocean breezes when sipping this warming creamy stew filled with a Potato base along with clams, corn and lemon and thyme to round it out.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 207
% Daily Value
Total Fat 6.9g
11%
Saturated Fat 2.3g
12%
Cholesterol 36mg
12%
Sodium 1030mg
43%
Total Carbohydrate 20.5g
7%
Dietary Fiber 2.4g
10%
Protein 14.9g
30%
Vitamin A 11%
Vitamin C 24%
Calcium 13%
Iron 10%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bacon, diced 9 oz. 1 1/2  cups
Vidalia onion, diced 30 oz. 1 1/2  qt.
celery, diced 34 oz. qt.
fresh thyme leaves, chopped tbsp.
1. In large pan or stock pot, cook diced bacon until crisp.

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

Soups

Campbells® Condensed Cream of Potato Soup

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Weight Measure
Campbells® Condensed Cream of Potato Soup, 50 oz ea 50 oz. cans
clam broth qt.
frozen whole kernel corn, thawed 1 lb. cups
low fat (1%) milk qt.
clams, shelled, chopped 2 lb. qt.
lemon juice tbsp.
hot pepper sauce tbsp.
3. Add Soup and clam broth along with corn and bring to a simmer, stirring often, over a medium heat; cook, stirring occasionally, about 10 minutes.

4. Stir in milk and return to a simmer, about 5 minutes.

5. Add clams with juices along with lemon juice and pepper sauce and return to a simmer. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
Weight Measure
fresh thyme leaves, leaves tbsp.
oyster crackers 1 1/2  cups
6. Just before serving, stir in thyme leaves.

7. To Serve: For each serving, ladle 1 cup/8 oz. stew into a bowl or mug and sprinkle 1 Tbsp. oyster crackers over top before serving.
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