I don't see Manhattan Clam Chowder and Green Pea (as oppposed to Split Green Pea) condensed soups listed on the Campbells pages:
https://www.campbells.com/products/?...ed&orderby=asc
Pity if they have gone extinct.
[OP]
Contributor
I don't see Manhattan Clam Chowder and Green Pea (as oppposed to Split Green Pea) condensed soups listed on the Campbells pages:
https://www.campbells.com/products/?...ed&orderby=asc
Pity if they have gone extinct.
Contributor
Scotch Broth is another that I have heard lamented by the shrinking population of local old timers. A good can of soup or good packet of dry soup is my lunch of choice when working outside in the winter. The list of ones that qualify as "good" is small.
Best Regards, Maurice
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Not Campbells 'cause I don't buy them, but I've been unable to find the two mushroom versions of Amy's soups that I do use. I'm hoping it's just an artifact of supply chain that will resolve.
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Used to buy canned bacon for camping. It has got crazy expensive now.
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Walmart online and Amazon seem to have it.
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Sorry Stephen, as a New Englander I can't cry over Manhattan Clam Chowder going extinct. Red tomato based "Clam Chowder" is in no way or shape clam chowdah. Real clam chowdah is milk and/or cream based.
Dave Anderson
Chester, NH
Contributor
$2.50 a can for Campbells is hard to believe. Two years ago $2.50 would be a splurge and I would get Progresso. I have almost decided that I like condensed soup better because it has less "essence of can" than ready to eat cans. I have also stopped doing the Brit thing of tossing an unopened can into a pan of water and boiling (hotting up). It sure is convent but evidently not approved.
Best Regards, Maurice
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When I was a kid in the 60’s it was a dime a can.
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The Manhattan Clam Chowder went walkabout several years before the pandemic, as did the (non-condensed) Chicken Mushroom Chowder.Originally Posted by Stephen Tashiro
The Progresso MCC isn't bad though, purist New Englanders notwithstanding.
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[OP]
Contributor
I like the Campbells condensed version of New England clam chowder, but I never add milk to it to make a "proper" clam chowder. Campbells now has a non-condensed version of clam chowder. It's creamy, but I prefer the improper chowder. I'd like to find a recipe for making the equivalent for the condensed version.Sorry Stephen, as a New Englander I can't cry over Manhattan Clam Chowder going extinct. Red tomato based "Clam Chowder" is in no way or shape clam chowdah. Real clam chowdah is milk and/or cream based.
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Stephen, some people will not eat food with odd size pieces . Chunks are tolerated or loved by most. Purreed is also good.
But foods ,especially soups with with odd pieces trying to avoid each other scare people. When I was kid my Mom would have to
remove all odd-ball sizes . My soup had to have ‘law and order’. There is some kind of plant ‘ can-o’- blis’ or something like that….
said to make people want to eat food they don’t usually like.
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I make my own now...started that about 3 years ago and have not looked back.
Tomato (I used to love Campbell's Tomato soup...with milk instead of water. Now, after making my own , C's makes me [almost] gag.)
Vegetable (with a veg based stock...some are made with a meat based stock)
Green pea (unless I have a ham hock, in which case I make split pea)
Black bean w/ corn.
Make a couple of gallons of each and freeze most of it.
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Patty walk me thru the Green Pea soup making. Can't eat peas or split pea soup however always enjoyed Campbell's green pea soup made with milk, mixed in the blender and microwaved to heat it
thanks
Ron
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Home made is for sure the way to go! We need to do a better job. The soup is superior and we keep the salt down and quality of ingredients up. We just don't make a big batch often enough. Those ideas sound very tasty!
Best Regards, Maurice
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