(From Fifty-Five Restaurant Group)
Soak beans overnight in 2 quarts chicken stock in refrigerator.
Place beans and stock in a large pot. Gently cook until the beans are tender throughout. Remove from heat and set aside to cool.
Melt butter until the pan is very hot. Add chicken and saute until browned. Add onion, chilies and garlic; saute until onion is translucent.
Place half of cooked beans in blender and puree. Add the cayenne pepper to the puree.
Add cooked beans, remaining bean cooking stock, bean puree and cream to the chicken and vegetables. Bring to a boil and correct seasoning with salt and pepper. Gently simmer 10 minutes. Remove from heat.
Ladle chowder into a wide-mouth bowl. Float a tortilla chip in the chowder. Cover the individual bowls with pepperjack cheese. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (885g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 927 | ||
Calories from Fat: 471 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 170.7mg | 53 % | |
Sodium 1589.8mg | 55 % | |
Potassium 1604.3mg | 42 % | |
Total Carbohydrate 71.1g | 21 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 67.4g | ||
Protein 44.2g | 63 % | |
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: 927
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