Campbell’s® Culinary Reserve Frozen Condensed Boston Clam Chowder Soup, 4 Pound Trays, 3-Pack

Ingredients

POTATOES, CLAM STOCK, SKIM MILK, CLAMS, CELERY, POLLOCK, MODIFIED FOOD STARCH, CREAM, VEGETABLE OIL (CORN AND/OR CANOLA), CONTAINS LESS THAN 2% OF: BLEACHED ENRICHED FLOUR (WHEAT FLOUR, WHEAT STARCH, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, POLLOCK INCLUDING NATURAL JUICES, ONIONS, SUGAR, DEHYDRATED POTATOES, SOY PROTEIN CONCENTRATE, POTATO FLOUR, SPICES, DEHYDRATED ONIONS, DEHYDRATED GARLIC, SODIUM PHOSPHATE, FLAVORING, CELERY SEED, CELERY EXTRACT, ONION EXTRACT, CITRIC ACID, GARLIC OIL.

Allergens

• Fish
• Gluten
• Milk/Dairy
• Mollusk
• Soybean
• Wheat

Features & Benefits

• CAREFULLY CRAFTED: A rich recipe of real clams and potato chunks blended with fresh cream and highlighted with traditional herbs and spices for a balanced, smooth taste.
• SIMPLE PREP: A good partner puts in the prep work for you. It's a 1:1 ratio, so you just need to add liquid, heat and serve.
• VERSATILE OPTION: This soup is excellent as is or added with your favorite ingredients to make this soup your own. It can serves as a base to one of your signature creations.
• MENU INSPIRATION: Think beyond appetizers. Try it as a main dish with a premium garnish, as a side to a meal or with the classic sandwich or salad.
• ONLY THE GOOD STUFF: This has no HFCS, no added MSG, no partially hydrogenated oils, and no colors from artificial sources, making it a wholesome option you can feel good about serving.

Preparation

THIS PRODUCT HAS NOT BEEN FULLY COOKED BEFORE FREEZING. CAREFULLY FOLLOW THE RECOMMENDED COOKING TIMES AND TEMPERATURES TO ENSURE COMPLETE COOKING. Cooking Directions: This product may be tempered up to 48 hours in a 40 degrees F. refrigerator prior to cooking. Peel back plastic film starting from one edge. Keep film to view cooking directions. 1. If soup is frozen, run knife around soup blocks in trays to loosen. Empty the 2 trays of soup into large saucepot. 2. Fill both of the trays with milk (64 fl. oz. in total). Add to saucepot. 3. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently, stirring frequently to break up any frozen pieces, until temperature reaches 190 degrees F. 4. Transfer to holding kettle or steam table.

Storage & Handling

Shelf Life: 638 Days

Serving Ideas

Oyster crackers are a famous pairing here, but you can also add chimichurri or a combination of sour cream and hot sauce.