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Suggest a better descriptionSan Jose Mercury-News, January 8, 1997, p. 2F Method: Peel potatoes and cut into 3/4-inch cubes. Put potatoes in pot, add water to cover and add salt. Bring to boil and cook 12 minutes from when water comes to boil. Remove potatoes from heat and drain. Meanwhile, heat chowder and milk in another saucepan. Add chicken and reduce heat to warm through. Add spices; adjust seasoning. Add hot potatoes. Do not let chili boil after adding chicken. Makes 4 to 6 servings. Per serving: 212 calories, 5 g fat, 14 mg choleserol, 1,093 mg sodium. Posted to CHILE-HEADS DIGEST V3 #206 From: tony.lima@toadhall.com (Tony Lima) Date: Thu, 09 Jan 1997 08:56:00 -0700
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 407 | ||
Calories from Fat: 31 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 1228.7mg | 42 % | |
Potassium 2128mg | 56 % | |
Total Carbohydrate 84.8g | 25 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 74.1g | ||
Protein 12.6g | 18 % | |
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: 407
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