Chicken Corn Chowder

Courtesy of Campbell's

Serving Size: 250 ml

Yield: 100


7 x 1.36 L cans Campell's Condensed Cream of Chicken Soup
7.6 L water
30 ml thyme, dry leaf
4.5 L corn, kernels, frozen, roasted
4.5 L potatoes, cooked, cubed 1/4"
2.25 L peppers, bell, green & red, sliced 1/4"
5.9 kg chicken, cooked, diced 1/2"
1.5 L scallions, thinly sliced 1/8"



  1. In soup pot, mix soup, water and thyme; bring to a simmer.
  2. Stir in corn, potatoes, chicken and peppers; return to a simmer.
  3. Portion 250 ml soup in bowl.
  4. Garnish with 15 ml scallions.
  5. Note: For pureed menus; puree in small batches in food processor. Reheat soup to internal temperature of 140F