Try this Chicken and Corn Summer Chowder recipe, or contribute your own.
Suggest a better descriptionIn a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.
Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 493 | ||
Calories from Fat: 206 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 88.4mg | 27 % | |
Sodium 175.7mg | 6 % | |
Potassium 1096.8mg | 29 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 36.5g | ||
Protein 32.1g | 46 % | |
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: 493
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