Try this Chicken Corn Chowder recipe, or contribute your own.
Suggest a better descriptionIn a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 745 | ||
Calories from Fat: 398 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 196.9mg | 61 % | |
Sodium 301.5mg | 10 % | |
Potassium 1457.9mg | 38 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 31g | ||
Protein 50.3g | 72 % | |
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: 745
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