Wednesday, March 10, 2010

Chicken Corn Chowder

1 1/2 cups cooked chicken
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large sweet onion, chopped
3 or 4 medium red potatoes, 1/2" cubes
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
4 tablespoons flour
2 cans chicken broth
1/2 teaspoon salt
pinch cayenne pepper
pinch thyme and cumin
1 14-15oz can cream style corn
1/2 cup heavy cream

In a Dutch oven or large saucepan, heat oil and butter. Sauté onions, pepper, and diced potatoes for 5 minutes, add garlic.

Stir in flour, broth, and seasonings. Bring to a boil; reduce heat to a simmer and cover. Cook over low heat until potatoes are tender.

Stir in cream style corn, chunks of chicken, and cream. Cook on low heat only until heated through and steaming hot (about 5 minutes); do not allow to boil.

TJ gave this recipe an 8 out of 10.

Calorie Count
*260* per bowl (13 oz of soup)

   40- chicken broth
 400- cream style corn
 100- butter
150- olive oil
480- red potatoes 
  20- onion
  25- green pepper
 165- flour 
 400- whipping cream 
*1415* whole batch

(figure how many calories of soup you ate by measuring your ounces and multiplying by 20)


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