Try this Pennsylvania Dutch Corn Chowder recipe, or contribute your own.
Suggest a better descriptionPlace the chicken , onion, carrot, celery, thyme, sage, and rosemary in soup pot. Add water. Simmer for 1 1/2 hours covered until chicken is tender. Remove the chicken. Strain the broth and return it to the soup pot. Remove the chicken skin and bones and discard. Cut the meat into bite-sized pieces and return it to the broth. Refrigerate overnight. Discard the layer of fat that forms on the top. Heat the broth until boiling. Add the cubed potatoes, reduce the heat and cook until the potatoes are tender, about 15 to 20 minutes. Add the corn and cook 5-7 minutes more. Serve immediately, garnishing each with parsley and hard-boiled egg. SOURCE: "Southern Herb Growing" (issue 29) by Hill And Barclay Shared by Emily Boyd billspa@icanect.net Posted to MM-Recipes Digest V5 #029 by "Bill Spalding"
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 572 | ||
Calories from Fat: 252 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 126mg | 39 % | |
Sodium 141.5mg | 5 % | |
Potassium 510.3mg | 13 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 38.6g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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