Tender clams and diced potatoes with traditional seasonings simmered in a rich creamy broth combine to create the ideal traditional New England clam chowder.
Light Cream, Clam Broth from Concentrate, Potatoes, Clam Meat, Onions, Contains 2% or Less of: Corn Starch, Butter (Cream, Salt), Sea Salt, Garlic, Fish Stock (Pollock, Salt), Onion Powder, Nisin Preparation, and Spice.
Stove Top: Remove lid and film. Pour soup into sauce pan. Heat thoroughly (165degF). Do not boil.Caution: Chowder will be hot. Heating InstructionsMicrowave: Remove lid and film. Place in microwave and cover loosely. Heat on high 3–4 minutes until hot (165degF), stirring halfway through heating time. Microwave times may vary.Caution: Chowder will be hot. Keep refrigerated.
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