Try this Creamy Chicken and Corn Chowder recipe, or contribute your own.
Suggest a better descriptionIn a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
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Serving Size: 1 Serving (1394g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 2758 | ||
Calories from Fat: 1681 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.8g | 249 % | |
Saturated Fat 58.3g | 291 % | |
Monounsaturated Fat 75.8g | ||
Polyunsanturated Fat 36.6g | ||
Cholesterol 884.2mg | 272 % | |
Sodium 1135.7mg | 39 % | |
Potassium 2889.7mg | 76 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 33.4g | ||
Protein 220.6g | 315 % | |
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: 2758
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