Easy recipe that mimics a chicken Pot Pie without the crust.
Source: Edmonton journal, November 1, 2017
1. In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables soften, about 3 minutes.
2. Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat to low and simmer about 10 minutes.
3. Add corn, and peas and carrots. Simmer 5 more minutes. Stir in the chicken and mix well.
4. In a measuring cup, whisk cream and cornstarch until smooth with no lumps. Add to chicken mixture in the pot.
5. Increase heat so chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.
I find several drops of hot sauce adds to this dish if you like to kick it up a bit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 264 | ||
Calories from Fat: 98 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 63.4mg | 20 % | |
Sodium 558.4mg | 19 % | |
Potassium 697.9mg | 18 % | |
Total Carbohydrate 18.7g | 6 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 15.5g | ||
Protein 23.1g | 33 % | |
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: 264
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