Try this Chicken potpie chowder recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot melt butter over medium heat. Add onions celery and garlic. Cook and stir until vegetables begin to soften about 3 minutes
Add broth potatoes thyme poultry seasoning salt and pepper. Bring to a boil then reduce heat to low and simmer covered for 10 minutes. Add cream style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well
In a measuring cup whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot
Makes about 10 cups chowder
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3951g) | ||
Recipe Makes: 1 | ||
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Calories: 7488 | ||
Calories from Fat: 4771 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 530.1g | 707 % | |
Saturated Fat 174.4g | 872 % | |
Monounsaturated Fat 210.5g | ||
Polyunsanturated Fat 102g | ||
Cholesterol 2509.6mg | 772 % | |
Sodium 3511.6mg | 121 % | |
Potassium 7206.3mg | 190 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 47.3g | ||
Protein 592.1g | 846 % | |
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: 7488
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