Try this Chicken And Corn Chowder with Thyme recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken And Corn Chowder with Thyme
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Russet potato; peeled, cut; ; 1/2-inch pieces; 6 oz Skinless boneless chicken; ; (10-to 12-ounce); 1 c Half and half; 1 md Onion chopped; 2 c Corn kernels; fresh or; ; dried; ; package frozen); ; (about one 10-ounce; 2 tb Chopped fresh thyme or 1 1/2; 3 sl Bacon chopped; 1 cn Low-salt chicken broth; (14; ; cup), up to 8; ; pieces (about 1

Find the most delicious recipes here

INGREDIENTS

1 Russet potato; peeled, cut
; 1/2-inch pieces
6 oz Skinless boneless chicken
; (10-to 12-ounce)
1 c Half and half
1 md Onion ; chopped
2 c Corn kernels; fresh or
; dried
; package frozen)
; (about one 10-ounce
2 tb Chopped fresh thyme or 1 1/2
3 sl Bacon ; chopped
1 cn Low-salt chicken broth; (14
; cup), up to 8
; pieces (about 1

Servings

INSTRUCTIONS

Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; saute until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. 2 Servings; can be doubled. Bon Appetit August 1995 Per serving: 825 Calories (kcal); 42g Total Fat; (40% calories from fat); 38g Protein; 100g Carbohydrate; 105mg Cholesterol; 475mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Chicken And Corn Chowder with Thyme

1 Russet potato; peeled, cut
 ; 1/2-inch pieces
6 oz Skinless boneless chicken
 ; (10-to 12-ounce)
1 c Half and half
1 md Onion chopped
2 c Corn kernels; fresh or
 ; dried
 ; package frozen)
 ; (about one 10-ounce
2 tb Chopped fresh thyme or 1 1/2
3 sl Bacon chopped
1 cn Low-salt chicken broth; (14
 ; cup), up to 8
 ; pieces (about 1

Cook bacon in heavy large saucepan over medium-high heat until brown  and crisp, about 5 minutes. Using slotted spoon, transfer bacon to  paper towels and drain. Discard all but 2 tablespoons drippings from  pan. Add onion; saute until beginning to soften, about 3 minutes. Add  broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and  thyme. Partially cover pan; simmer until chicken is cooked through  and vegetables are tender, about 8 minutes. Add half and half and  bring to simmer, about 2 minutes. Season chowder to taste with salt  and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.    2 Servings; can be doubled.    Bon Appetit August 1995        Per serving: 825 Calories (kcal); 42g Total Fat; (40% calories from  fat); 38g Protein; 100g Carbohydrate; 105mg Cholesterol; 475mg Sodium  Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 7 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (846g)
Recipe Makes: 1 servings

Calories: 1258
Calories from Fat: 889 (71%)

Amt Per Serving		% DV

	Total Fat 98.8g	132 %
	Saturated Fat 48.6g	243 %
	Monounsaturated Fat 34.4g
	Polyunsanturated Fat 7.6g
Cholesterol 353.8mg		109 %
Sodium 1031.9mg		36 %
Potassium 1349.2mg		36 %
Total Carbohydrate 31.6g		9 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 29.8g
Protein 61.2g		87 %
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.

About Our Nutrition Facts

Calories per serving: 1258

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe