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Chicken Corn Chowder

Recipe #282361 | 30 min | 30 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: littlemissljk

Classic New England chowder

Posted on: Jan 29, 2008

Print Recipe

Ingredients

  • 1 lb bacon, cut into bite-sized pieces
  • 4 boneless chicken breast, cubed
  • 5 tablespoons flour
  • 4 cups milk (whole works best)
  • 1 (14 ounce) can potato, cut into bite-sized pieces
  • 2 (8 ounce) cans creamed corn

    • Directions

    1. 1
      Fry bacon in a large soup pan. Set cooked bacon aside for later. Cook chicken in grease until just cooked through, set with bacon for later.
    2. 2
      Add flour to bacon grease to form a thin roux (add more flour if desired). Over medium head slowly add milk (approximately 1/2 cup at a time), until all milk has been incorporated. Continue heating, but do not allow to boil.
    3. 3
      Add vegetables and meat (and seasonings if desired), heat until potatoes are hot throughout. Do not allow the chowder to boil.

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    Nutrition Facts

    Serving Size 1 (343g)

    Recipe makes 8 servings

    Calories 534
    Calories from Fat 307 (57%)
    Amount Per Serving %DV
    Total Fat 34.2g 52%
    Saturated Fat 12.4g 62%
    Monounsaturated Fat 14.2g
    Polyunsaturated Fat 4.0g
    Trans Fat 0.0g
    Cholesterol 96mg 32%
    Sodium 745mg 31%
    Potassium 718mg 20%
    Total Carbohydrate 29.6g 9%
    Dietary Fiber 2.0g 7%
    Sugars 2.4g
    Protein 27.8g 55%
    Vitamin A 281mcg 5%
    Vitamin B6 0.6mg 31%
    Vitamin B12 1.0mcg 16%
    Vitamin C 14mg 24%
    Vitamin E 0mcg 2%
    Calcium 163mg 16%
    Iron 1mg 9%

    detailed view...

    how is this calculated?

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