ROASTED CORN & RED PEPPER CHOWDER (REDUCED SODIUM)

ROASTED CORN & RED PEPPER CHOWDER (REDUCED SODIUM)

Nutrition Facts

Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 141
% Daily Value
Total Fat 3.9g
6%
Saturated Fat 0.8g
4%
Cholesterol 4mg
1%
Sodium 150mg
6%
Total Carbohydrate 22.6g
8%
Dietary Fiber 3.4g
14%
Protein 4.5g
9%
Vitamin A 63%
Vitamin C 187%
Calcium 6%
Iron 7%
Total Time

50 min.

Serving & Size

1 cup (8 oz ladle)

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 A creamy chicken base made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, enhanced with corn, celery and onions and roasted red pepper with a hint of oregano.  This soup has great flavor with under 200 mg sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
vegetable oil 0 1/4  cups
onion 18 oz. cups
garlic 2 oz. 0 1/2  cups
celery 7 oz. cups
all-purpose flour 4.5 oz. cups
water qt.
russet potato 23 oz. qt.
bacon, cooked 3 oz.
fresh oregano leaves tbsp.
paprika tbsp.
cumin tbsp.
ground coriander tbsp.
frozen whole kernel corn 29 oz. 1 1/2  qt.
reduced fat (2%) milk cups
red bell pepper 1.5 lb. 4 1/2  qt.
cider vinegar 0 1/4  cups
fresh parsley 1 oz. 0 1/2  cups
black pepper 1 1/2  tsp.
Instructions
1. In a kettle, heat oil to sauté vegetables:
  • Add onions and garlic and sauté 3 minutes, until soft.
     
  • Stir in celery and continue to cook 3 minutes.
2. Add flour and stir often until roux is thickened and smooth.
3. Add water, a little at a time, whisking after each addition, until smooth and simmering.

4.  Stir in remaining water, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, potatoes, cooked bacon, oregano, paprika, cumin, coriander and corn.  Bring to a boil. Reduce heat and simmer 30 minutes,stirring often.
5. Mix in milk, red peppers, cider vinegar and black pepper. Return to a boil, simmer 10 minutes, stirring often.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service or cool quickly to 41°F or below.

6.  Use an 8 oz ladle to portion each serving of soup (1 cup). Top each serving with with 1 tsp. parsley. Serve immediately.
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