Try this Chicken Corn Chowder recipe, or contribute your own.
Suggest a better descriptionRemove the neck and gizzard pack from the cavity of the chicken. Place the chicken into a 6 qt stock pot and cover with water. Add bay leaves, peppercorn and 3 stalks celery broken in half. Cook over high heat until the water comes to boil. Reduce the heat and simmer for 1hr or until the chicken falls of the bone. Remove the chicken to cool and strain the broth. Return the liquid to stock pot. Add 3 stalk minced celery, minced onion, corn, garlic powder, salt and pepper. Cook over med heat for 15 min. Chop the chicken into bite size pieces and add to the broth. In a small bowl whisk together the skim milk and the flour. add to the soup to thicken. Heat through and serve
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 105 | ||
Calories from Fat: 12 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 39.5mg | 1 % | |
Potassium 150.1mg | 4 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 21.7g | ||
Protein 1.6g | 2 % | |
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: 105
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