Try this Mexican Corn Chowder recipe, or contribute your own.
Suggest a better description1. In a large soup pot, brown chicken and onion in butter until chicken is no longer pink.
2. Add garlic and cook for 1 minute longer. Stir in hot water, bullion cubes, and cumin. Bring to a boil, reduce heat and let simmer for 10 minutes.
3. Stir in the cream, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in tomato and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1532g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1884 | ||
Calories from Fat: 956 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.3g | 142 % | |
Saturated Fat 63.2g | 316 % | |
Monounsaturated Fat 29.4g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 692.6mg | 213 % | |
Sodium 1434.9mg | 49 % | |
Potassium 2659.1mg | 70 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 21.5g | ||
Protein 201.2g | 287 % | |
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: 1884
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