Try this Eri’s chicken corn chowder recipe, or contribute your own.
Suggest a better descriptionMarinate chicken in lime juice and 1/4 teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño,
corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes.
Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (5847g) | ||
Recipe Makes: 1 | ||
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Calories: 11620 | ||
Calories from Fat: 7123 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 791.4g | 1055 % | |
Saturated Fat 241.9g | 1210 % | |
Monounsaturated Fat 321.1g | ||
Polyunsanturated Fat 161.6g | ||
Cholesterol 4101.5mg | 1262 % | |
Sodium 3940.9mg | 136 % | |
Potassium 11553.5mg | 304 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 26.8g | ||
Protein 1027.4g | 1468 % | |
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: 11620
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