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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (817g) Recipe makes 4 servings |
||
| Calories 646 | ||
| Calories from Fat 49 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 743mg | 30% | |
| Potassium 2201mg | 62% | |
| Total Carbohydrate 148.1g | 49% | |
| Dietary Fiber 14.7g | 58% | |
| Sugars 20.3g | ||
| Protein 18.1g | 36% | |
By: Rosemary Chapman
By: Luke Meakins
By: Debe
By: Dreamgoddess
By: Malriah
SERVES 4 -6
Chicken and Bacon Corn Chowder
From: bflygirl
On Jan 27, 2009
Spicy Single Female Variation Being a single female, I halfed this recipe so that I wouldn't have to eat it for 2 weeks straight. I also made a few minor substitutions and left out the leek and thyme. Here is my variation: Ingredients 1 tsp cooking oil 1/2 yellow onions, diced 1 (15 1/4 ounce) cans yellow and white corn 4 small red potatoes 1/2 teaspoon cumin 1/4 teaspoon chili powder 1 (15 1/4 ounce) cans creamed white corn 1 cup soy milk (to thin the soup) 1/4 teaspoon ancho chili pepper 1 teaspoon dried or fresh cillantro ground pepper (to taste) 1 cup black bean corn salsa Make recipe according to directions. This variation yields 9 cups which for me is four servings as a meal. I would recommend cooking the soup at least 30 minutes. The red potatoes were still hard after 20 minutes on my gas stove. Very yummy!
From: oatmealia
On Jun 18, 2007
This recipe was quite wonderful for the ease of preparation. Do NOT overdo the chili powder--this is probably common sense, but I did by accident and it really overpowered the dish. I loved how simple and healthy it was with the absence of heavy cream or roux. I fed this to my fiance and he said "it definitely tastes low fat," but he still enjoyed it quite a bit (loved the red potatoes). I will probably make this again--though the taste isn't phenomenal, it's a very creative and easy dish.
From: Lali
On Oct 12, 2001
This is FANTASTIC!!! Instead of the oil, I fried a few strips of bacon that I cut up. And, I also added a couple of ribs of celery. For the whole k. corn I used white corn. Very Good GAY!!!
From: JillDana
On Apr 2, 2008
I made this the 1st time as written (minus leeks as I didn't have any on hand) & it was very good. However, I have made it several times again with a few minor adjustments. I started by cooking onions, garlic, & potatoes in oil until soft, then added the jalapenos, followed by the spices (I used 2 teaspoons of chili powder as we like things spicy), then sprinkled about a tablespoon of flour over the ingredients. Then I added about a cup of broth. Then added the corns & lastly the milk & let it cook for about 30 minutes. Served with mexican shredded cheese on top..yum! Still a good dish either way you make it, it is very versatile. Thanks so much for sharing.
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