You can have this chicken corn chowder on the table in less than 30 minutes.
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
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Serving Size: 1 Serving (743g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 329 | ||
Calories from Fat: 63 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 169.7mg | 6 % | |
Potassium 909.3mg | 24 % | |
Total Carbohydrate 63.6g | 19 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 53.2g | ||
Protein 8.2g | 12 % | |
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: 329
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