Tags: Campbell, Campbell Soup Company, Clam, Clam chowder, Corn chowder, Monosodium Glutamate, New England, THIAMINE MONONITRATE
Well my original plan was to have a new recipe with Chicken Tenders that had Honey in the recipe. I thought I had plenty of Honey onhand but as I was gathering my ingredients I found I just had a small amount and it had turned to Sugar. I’ll learn to check ahead! So with that put on hold I went with Campbell’s Chunky New England Clam Chowder and Hearty Potatoes w/ Grilled Cheese Sandwich.
The Clam Chowder was easy to prepare; just empty the can into a small sauce pan and stir and heat. It’s a very good tasting Chowder that’s nice and thick. I served it with a side of Skyline Oyster Crackers. To go with the Chowder I made a Grilled Cheese Sandwich using Healthy Life Whole Grain Bread and Sargento Reduced Fat Cheddar Jack Cheese. Everything simple but filling and delicious. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Campbell’s Chunky New England Clam Chowder w/ Hearty Potatoes Soup
Tender Atlantic clams & heart potatoes
America’s #1 selling New England clam chowder
Good source of fiber**
Thick & creamy
**Contains 13 g of total fiber per serving
Made in USA
Calories 210 Sodium 870 mg
Total Fat 12 g Potassium 0 mg
Saturated 2 g Total Carbs 17 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 6 g
Cholesterol 10 mg
Vitamin A 0% Calcium 8%
Vitamin C 6% Iron 6%
INGREDIENTS: CLAM STOCK, POTATOES, CLAMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR SOYBEAN), CONTAINS LESS THAN 2% OF: POTATO STARCH, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, MODIFIED FOOD STARCH, SODIUM PHOSPHATE, FLAVORING, SPICE, FLAVORING (COD), CLAM EXTRACT POWDER (CLAM MEAT, SALT, SUGAR, SOY SAUCE [SOYBEANS, WHEAT, SALT]), SUCCINIC ACID
Tags: Becky, Chowder, Clam chowder, Green Onions, Onion, Potato Bacon Chowder, Sea salt, Sour cream
Today’s Menu: Blackened Turkey on Whole Grain w/ Potato Bacon Chowder
Gorgeous day out today, 79 and sunny! Well while at Kroger early this morning shopping for some ingredients for the Potato Bacon Chowder I was going to prepare later for dinner I came across a new item, Boar’s Head Blackened Turkey. I asked the lady behind the counter if she had tried it and she said they had just put it in the Deli Case very early this morning. So she sliced us both off a piece to try it and its a winner! You taste the Blackened and there’s a nice hint of heat to it. I checked on Boar’s Head web site and it’s not even listed yet. So I ended getting a 1/3 of a pound for sandwiches. For dinner tonight, Blackened Turkey on Whole Grain w/ Potato Bacon Chowder.
For the Sandwich I used the Boar’s Head Blackened Turkey, Hellman’s Light Mayo, French’s Yellow Mustard, Bibb Lettuce, a slice of Sargento Muenster Cheese, and Aunt Millie’s Light Whole Grain Bun. You have to try this Boar’s Head Blackened Turkey, it’s delicious!
Now for the Chowder. The Potato Bacon Chowder came from Mrs. City Boy. I’ve left the original recipe and her web link at the bottom of the post. Thank you Becky, great recipe! I made mine a bit different from the original recipe. I used Oscar Mayer Low Sodium Turkey Bacon, Green Onions, Del Monte Diced New Potatoes, Campbell’s Healthy Request Cream of Chicken, Daisy Reduced Fat Sour Cream, 2% White Milk, and Sea Salt, Ground Black Pepper, and Parsley for seasoning. I omitted the cup of chopped Onions and used Green Onions to give it that Onion taste. I’m just not real big on Onions. To prepare it fry the Turkey Bacon, add Green Onions and saute’ 2-3 minutes. Pour off fat. Add Diced Potatoes and Water. Bring to boil; cover and simmer 10-15 minutes until Potatoes are tender. Stir in Soup and Sour Cream. Gradually add Milk. Add Salt, Pepper and Parsley. Continue heating for a few minutes to allow flavors to mix. There you have it one nice Chowder! Fantastic flavor and it’s got good thickness to it, which I love thick Chowders, Chili and such. this would a good Clam Chowder also. Thank you again Becky! For dessert/snack later Thin Sliced Kahn’s Deluxe Bologna, sliced Cracker Barrel 2% Sharp Cheddar Cheese, and a serving of Ritz Whole Grain Crackers.
8 slices bacon, cut
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1-3/4 cup milk
1/2 teaspoon salt
2 tablespoons parsley
Fry bacon, add onion and saute’ 2-3 minutes. Pour off fat. Add potatoes and water.
Bring to boil; cover and simmer 10-15 minutes until potatoes are tender. Stir in soup and sour cream.
Gradually add milk. Add salt, pepper and parsley.
Continue heating for a few minutes to allow flavors to mix.
When I cut my bacon I cut each slice into eighths, but it can be cut bigger or smaller depending on how much you like it dispersed into the soup.
Since I used dried parsley, I used about 1 or 1-1/2 tablespoons rather than the whole 2 the recipe calls for, but again, it’s a matter of taste preference.
Tags: Chowder, Clam, Clam chowder, cook, Fish and Seafood, Home, Maine, New England
Chefs always add clams to their chowder during the last 15-20 minutes of cooking. If added too early, clams can become either tough or too soft.
Tags: Chowder, Clam, Clam chowder, cook, Fish and Seafood, Home, New England, Shellfish
The shells of healthy clams should be closed when you buy them. They will gradually open as the clams cook. (If you keep the clams on ice, they will also probably relax and open their shells.) Like mussels, if a clam shell doesn’t open by itself when the clam is cooked, it should be discarded.
Tags: Breyer, Chowder, Clam, Clam chowder, cook, Home, New England, Soups and Stews
Simple and Hearty Dinner tonight, New England Clam Chowder w/ Ham & Swiss Toasted Sandwich. I wasn’t really feeling up to par today. I’m dealing with those painful Phantom Pains that amputees so commonly have to deal with. Sometimes they aren’t too bad but today’s has been extremely painful and it really just wears you out.
Anyway on to dinner! Dealing with the Phantom Pains I wanted something easy to prepare but I also wanted a hearty and hot meal. I used Campbell’s Chunky New England Clam Chowder. Easy to prepare and a nice, thick, and tasty Clam Chowder. Easy to prepare as in open the can, empty into a small pot, and heat! 210 calories and 23 carbs.
For my Toasted Sandwich I used Kroger Private Selection Old fashioned Honey Cured Sliced Ham, Sargento Ultra Thin Swiss Cheese, Kraft Reduced Fat Mayo w/ Olive Oil, and Toasted Healthy Life Whole Grain Bread. For dessert one of my favorite things to make Pillsbury Nut Quick Bread. A slice of the Nut Bread topped with a scoop of Breyer’s Carb Smart Ice Cream.
Also available in a 10.75-oz. can
& a microwavable bowl
Amount Per Serving (serving size) = 1 cup (240 mL)
Fat Calories 90
Total Fat 10g
Sat. Fat 1.5g
Trans Fat 0g
Total Carb. 23g
Dietary Fiber 3g
% Daily Values**
Vitamin A 0%
Vitamin C 2%
* The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.
** % Daily Values (DV) are based on a 2,000 calorie diet.
Pillsbury Quick Bread helps you serve home-baked goodness any time – for breakfast, lunch dinner or snacks. Make a delicious snack and bring the goodness of home-baking to your family any time of day! Serve home-baked goodness anytime.
Serv Size 1/14 package (31g)
Servings Per Container 14
Amount Per Serving
Calories 120 Calories from Fat 25
% Daily Value*
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 23g 8%
Tags: Campbell Soup Company, Cheese sandwich, Clam, Clam chowder, Crackers, New England, Oyster cracker, Skyline Chili
A simple but flat out lip smacking good dinner tonight! New England Clam Chowder w/ Oyster Crackers and a Hot Hammy Cheese, Sounds good but tasted even better! My Clam Chowder wasn’t home made but was every bit as good. I used Campbell’s Chunky New England Clam Chowder with Hearty Potatoes. If you have a craving for Clam Chowder but don’t have the time or just want a simple way to prepare it give Campbells a try. Great taste, plenty of Clams and Potatoes, and in a nice thick stock. It has 210 calories and 23 carbs per serving. I topped with just a sprinkle of fresh grated Dutch Smoked Gouda and some Skyline brand Oyster Crackers, I could make a meal out of the Cheese and Crackers!
I also prepared a Hot Hammy and Cheese Sandwich. I used Oscar Mayer Carver Board Ham, Sargento Ultra Light Swiss Cheese, and Healthy Life Whole Grain English Muffin. In a small skillet I heated the slices of Ham and while that was heating I split the Muffin in half and toasted it in the toaster. To assemble just put the Ham on one of the Muffin halves and top the Ham with the Sargento Swiss and add the other half of the Muffin, the Swiss will start melting immediately. A simple but quite hearty dinner! For dessert later a fresh baked Pillsbury Apple Turnover, a nice way to end the day.
Tags: Bermuda, Chowder, Clam chowder, cook, Corn chowder, Friday, Manhattan, New England
In North America Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often with milk or
cream and mostly eaten with saltines. Some varieties are traditionally thickened with crushed ship biscuit instead of flour, which is more usual. New England clam chowder – perhaps the best known chowder – is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter, it. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream, and typically omits potatoes; Corn chowder ; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
Origin of the term is obscure. One possible source is French chaudière, the type of pot in which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole – a generic name for a set of main courses originally prepared in a dish called a casserole.)
The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.
Fish chowder, corn and clam chowder, continue to enjoy popularity in New England and Atlantic Canada.
Types of chowder:
*Clam chowder – Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect.
Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.
*Corn chowder – Corn chowder is a type of thick soup or chowder similar to New England clam chowder, with corn substituted for
clams in the recipe.
*Southern Illinois chowder – Southern Illinois Chowder is a thick stew/soup very different from the New England and Manhattan chowders. The term “chowder” is of French-Indian origin. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or “backwoodsmen”. Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost.
Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons. Invariably prepared according to secret recipes, the ingredients are added to boiling water according to their cooking time, so that all are cooked and ready at the same time. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours. The kettles must be stirred almost continuously so that the chowder does not “catch” on the base and scorch. This is accomplished using a wooden blade known as a “paddle”. Measuring between eighteen to twenty-four inches long and six to eight inches wide, a paddle has had several bored holes through the blade and a handle attached at right angles. One cook will paddle the chowder – causing the bones to rise – and another cook, called “the bone picker,” will use tongs to pick out bones as they separate from the meat.
In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the “Chowder Capital of the World.”
*Bermuda Fish Chowder – Bermuda fish chowder is a soup that is considered the national dish of Bermuda, a British Overseas Territory in the North Atlantic Ocean. Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and “Sherry Pepper Sauce”. The recipe is believed to have been developed by the 17th century British colonizers of Bermuda. Bermuda fish chowder is of a much lighter consistency than chowders that are thickened with milk or cream. It is sometimes compared with bouillabaisse.
Tags: Campbell Soup Company, Cheese, Cheese sandwich, Clam, Clam chowder, cook, New England, New England Clam Chowder
I’m ending my year on a comfort food delight dinner! I had New England Clam Chowder w/ Hearty Potatoes along with a Grilled Ham and Cheese. I used Campbell’s New England Clam Chowder. Thick, hearty and tasty and very easily made. Just heat and serve! I used Sara Lee Thin Sliced Honey Ham, Sargento Reduced Fat Colby/Jack Sliced Cheese, and Healthy Life Whole Grain Bread. The Ham is only 60 calories while the Cheese is only 50 calories a slice, and I used 2 slices for the sandwich. For dessert/snack later a Mini Bag of 100 Calorie Jolly Time Pop Corn.
Tags: Calorie, Clam, Clam chowder, Dietary fiber, Monounsaturated fat, Polyunsaturated fat, Saturated fat, Serving size
At least 50% fewer calories than the leading New England clam chowder ready-to-serve soup. 100 calories per serving Good source of fiber Low fat Not MSG added* *Except that which occurs naturally in yeast extract and hydrolyzed vegetable proteins Grocery , Pantry , Meal Planning , Soups : Progresso Light New England Clam Chowder.
Just tried Progresso Light Clam Chowder for lunch today and loved it! Great taste, easy to make, and only 100 calories and 18 carbs per serving!
Amount Per Serving
Calories from Fat 20
% Daily Values*
Total Fat 2.5g 4%
Saturated Fat 0.5g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 690mg 29%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 16%
Other Carbohydrate 0g