Heat olive oil in soup pot.
Chop bacon, carrot, celery & drop into pot. Season lightly with salt. Saute for two minutes until fond begins to form on bottom of pan. Deglaze pan with white wine.
Add chicken, corn & creamed corn. Season with onion powder, garlic powder & chili powder. Stir. Let simmer for a minute.
Mix cornstarch into 1 cup of skim milk. Pour over mixture in pot. Stir.
Add remaining milk. Cover and simmer for 10-15 minutes.
Add chopped green onion at the last minute for color and crunch.
Serve with tortillas or crunchy, rustic whole grain bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (241g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 71 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 46.5mg||14 %|
|Sodium 1381.6mg||48 %|
|Potassium 476.8mg||13 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 21.9g|
|Protein 19.5g||28 %|
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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: 237
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