Try this Easy Chicken & Corn Chowder recipe, or contribute your own.
Suggest a better descriptionMelt butter in a large pan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Remove pan from heat and set aside to cool. Stir corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot. Whisk remaining 1 cup of chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick. Stir half and half, nutmeg, salt, and pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are soft.
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Serving Size: 1 Serving (4248g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3546 | ||
Calories from Fat: 1723 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.5g | 255 % | |
Saturated Fat 109.6g | 548 % | |
Monounsaturated Fat 56.5g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 797.4mg | 245 % | |
Sodium 24676.1mg | 851 % | |
Potassium 8089.5mg | 213 % | |
Total Carbohydrate 261.3g | 77 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 238.1g | ||
Protein 195.6g | 279 % | |
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: 3546
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