Try this Corn Chowder recipe, or contribute your own.
Suggest a better description(From the Frugal Gourmet Cooks American) Place the chicken stock in a 6-quart kettle and put it on to heat. In a small pan, saute the onion in the butter just until clear. Stir in the flour and cook for moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half and half and the corn. Bring to a simmer and seaon to taste with salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail meat, cooked; peeled and cooked shrimp, or diced cooked chicken.) Posted to recipelu-digest Volume 01 Number 324 by EABoz@aol.com on Nov 28, 1997
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Serving Size: 1 Serving (4903g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3186 | ||
Calories from Fat: 1835 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 203.8g | 272 % | |
Saturated Fat 110.8g | 554 % | |
Monounsaturated Fat 66.5g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 595.4mg | 183 % | |
Sodium 6215.8mg | 214 % | |
Potassium 5347.3mg | 141 % | |
Total Carbohydrate 206.3g | 61 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 205.1g | ||
Protein 129.8g | 185 % | |
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: 3186
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