Chicken Corn Chowder
Cook chicken breasts in 350 oven until cooked through.
Cook bacon until crisp. Remove from pan, set aside.
Add onions, peppers, garlic to pan drippings, sauté.
Add broth and potato, bring to a boil.
Cover, reduce heat and simmer for 20 minutes or until potato is tender.
Add corn, stir well.
Place flour into a bowl, gradually add milk, stirring with a whisk until blended. Add to soup.
Bring to a boil over medium high heat.
Reduce heat to medium and simmer 15 minutes or until thick, stirring frequently.
Stir in cheddar cheese and bacon and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1595g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2062 | ||
Calories from Fat: 735 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.7g | 109 % | |
Saturated Fat 40.1g | 200 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 452.9mg | 139 % | |
Sodium 1580.9mg | 55 % | |
Potassium 2920.8mg | 77 % | |
Total Carbohydrate 175.9g | 52 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 167.3g | ||
Protein 162.5g | 232 % | |
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: 2062
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