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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% | |
SERVES 4 -6
Chicken and Bacon Corn Chowder
From: Mama Marilyn
On Nov 20, 2009
Very good soup Malarkey Test! It truly is Hot and Sweet! I enjoyed bflygirl's suggested variations and incorporated several... but left in the thyme (makes such a difference!) Served with a dollop of sour cream, topped with chopped cilantro and Italian blend shredded cheese on the side, to be added individually! Got rave reviews! Thanks so much for a great recipe! We will enjoy again! Mama Marilyn
From: 1029647
On Nov 16, 2009
Great Soup. I tweed the recipe some. I used 5 idaho potatoes with skin instead of red (did not have any) and added one can of chicken broth, one small can of green chili's (did not have jalapenio). We also like foods spicey, so added cayenne pepper and some nutmeg too. Very Good Chowder. Thanks!
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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