Seafood Chowder

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 58.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.

Print Recipe

Prep Time 20

Cook Time 30

Course Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

6 slices bacon, diced
1 cup onion, diced
1 can condensed chicken broth, (10½ oz / 298 g)
1 box au gratin potato mix, (4½ oz / 133 g)
3½ cups milk
Vegetable Option
Seasoning Option
Seafood Option
Liquid Option

OPTIONS

Vegetable - Use 1 Item

255 grams frozen cut green beans, thawed, (9 oz)
1 can whole kernel corn, (15 oz / 425 g)
2 cups carrots, sliced
2 cups peas, fresh or frozen

Seasoning - Use 1 Item

⅛ teaspoon black pepper
⅛ teaspoon lemon pepper
⅛ teaspoon paprika
¼ teaspoon dried dill weed

Seafood - Use 1 Item

1 can salmon, drained, flaked, (14¾ oz / 418 g)
2 cans minced clams, do not drain, (6½ oz / 184 g)
3 cans tuna, drained, (5 oz / 142 g)
2 cans shrimp, drained, (4 oz / 113 g)

Liquid - Use 1 Item

1 can evaporated milk, (5 fl oz / 147 ml)
⅔ cup light cream
⅓ cup light cream, plus ⅓ cup dry white wine
½ cup sour cream

Instructions

In a large pot or Dutch oven on medium heat, add the bacon and onion, cook until the bacon is browned and onion is tender, stir occasionally.
To the pot, add the broth, potato mix with the sauce mix, milk, Vegetable and Seasoning Options. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes.
Stir in the Seafood and Liquid Options, simmer for another 5 minutes or until heated through.
Ladle into bowls, serve, and enjoy.

Notes

Fair cost per serving depending on Seafood and Liquid Options used.