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.
