New England Clam Chowder

Short Description

Phillips Chowder, New England ClamLight Cream (Milk, Cream), Fish Stock, Clam Juice (Ocean Clam Juice, Salt), Clams (Surf Clams, Water), Red Potatoes, Uncured Bacon (Pork, Water, Brown Sugar, Salt, Vinegar, Celery Powder, Cherry Powder, Green Tea Extract, Sea Salt, Lactic Acid Starter Culture [no Nitrite or Nitrate added except for Naturally occurring in Celery and Cherry Powder)), Natural Clam Extract, Celery, Onions, Butter (Cream, Salt), Rice Flour, Water, Rice Starch, Garlic, Sea Salt, Parsley, Thyme, Spices.Keep frozen. Cooking directions: Microwave: 1. Remove bowl from box. Cut a 1-inch slit in plastic film to vent. 2. Microwave on high for 3-4 minutes. 3. Carefully remove plastic film and stir thoroughly. If soup isn't fully heated, replace film and heat soup on high for up to 1 minute. Use caution as bowl may be hot. Based on 1100 watt microwave. Microwaves vary, adjust cooking times as needed. Stovetop: 1. Remove bowl from box. 2. Do not remove plastic film from bowl. Flip the bowl over and run under cool water for 30 seconds to loosen the soup. 3. Turn the bowl back over, completely remove film. Place the soup into a pot and heat on low, stirring frequently until hot. Caution: may be extremely hot. Heat to an internal temperature of 165 degrees F. Phillips; Seafood Restaurants New England Clam Chowder Soup for One. No preservatives. No artificial ingredients. All natural. Our original restaurant recipe.

Long Description