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Chicken Corn Chowder
Courtesy of Campbell's
Serving Size: 250 ml
Yield: 100
Ingredients:
| 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" |
Preparation:
- In soup pot, mix soup, water and thyme; bring to a simmer.
- Stir in corn, potatoes, chicken and peppers; return to a simmer.
- Portion 250 ml soup in bowl.
- Garnish with 15 ml scallions.
- Note: For pureed menus; puree in small batches in food processor. Reheat soup to internal temperature of 140F
