Try this Corn and Chicken Chowder recipe, or contribute your own.
Suggest a better descriptionIn 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to plate. Add 2 tablespoons butter to drippings remaining in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add chicken broth, corn kernels, TABASCO sauce, salt and chicken chunks. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat through. Makes 8 cups. Busted by Karen Sonnessa
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 6 | ||
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Calories: 444 | ||
Calories from Fat: 164 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 110.9mg | 34 % | |
Sodium 719.7mg | 25 % | |
Potassium 1126.2mg | 30 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 32.9g | ||
Protein 34.5g | 49 % | |
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: 444
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