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Chicken Sweet Corn and Green Chile Chowder

 
One serving costs about $2.23

$2.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 lunch,soup,main course,main dish,dinner
spoonacular Score:49%

Spoonacular Score: 49%

 

Chicken Sweet Corn and Green Chile Chowder is a main course that serves 5. One portion of this dish contains roughly 32g of protein, 37g of fat, and a total of 550 calories. For $2.23 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around around 45 minutes. If you have lightly cilantro, whipping cream, onion, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is solid. Similar recipes include Throwback Thursday: Green Chile Chicken Corn Chowder, Corn and Green Chile Chowder, and Roasted Green Chile and Corn Chowder.

Chowder can be paired with Chardonnay, Riesling, and Sauvignon Blanc. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The District 7 Estate Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

District 7 Estate Chardonnay

Our 2012 vintage has aromas of tropical fruit and butterscotch that lead into a lively blend of pear, pineapple and citrus flavors

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  frozen chicken breasts
frozen chicken breasts
4 slices
4 slices smoked bacon
smoked bacon
1 medium
1 medium sweet onion
sweet onion
1.5 cups
1.5 cups fresh sweet corn
fresh sweet corn
1 large clove
1 large clove garlic
garlic
3 large
3 large green fresh chilies
green fresh chilies
29.59 fl. oz
29.59 fl. oz water
water
1 Tbsp
1 Tbsp chicken bouillon granules
chicken bouillon granules
3 Tbsps
3 Tbsps flour
flour
2 Tbsps
2 Tbsps parmesan cheese
parmesan cheese
4.23 oz
4.23 oz shredded cheddar cheese
shredded cheddar cheese
8.46 fl. oz
8.46 fl. oz whipping cream
whipping cream
1 Tbsp
1 Tbsp fresh cilantro
fresh cilantro
some
some salt and pepper
salt and pepper
2  frozen chicken breasts
2
frozen chicken breasts
4 slices smoked bacon
4 slices
smoked bacon
1 medium sweet onion
1 medium
sweet onion
1.5 cups fresh sweet corn
1.5 cups
fresh sweet corn
1 large clove garlic
1 large clove
garlic
3 large green fresh chilies
3 large
green fresh chilies
29.59 fl. oz water
29.59 fl. oz
water
1 Tbsp chicken bouillon granules
1 Tbsp
chicken bouillon granules
3 Tbsps flour
3 Tbsps
flour
2 Tbsps parmesan cheese
2 Tbsps
parmesan cheese
4.23 oz shredded cheddar cheese
4.23 oz
shredded cheddar cheese
8.46 fl. oz whipping cream
8.46 fl. oz
whipping cream
1 Tbsp fresh cilantro
1 Tbsp
fresh cilantro
some salt and pepper
some
salt and pepper

Equipment

pot
pot
bowl
bowl
pot
pot
bowl
bowl


Instructions

Slice chicken breasts into thirds lengthwise. Holding the breast slices together, slice very thinly across; set aside until ready to use. In a non-stick stockpot set over medium high heat, cook the bacon until it is golden brown. Add the chopped onion and saut until they are transparent; add the garlic and green chilies and saut for one minute longer before adding the chicken pieces and cooking for approximately 3 5 minutes or until the chicken is cooked. Add three cups of the water and bring to a simmer before adding the chicken bouillon, reduce heat to low, cover and simmer for 15 minutes. Just before the 15 minutes is up, make a slurry by placing the flour in a small bowl and, while stirring constantly, adding the remaining 1/2 cup (125ml) water in a slow stream. Remove the cover from the pot and slowly pour in the slurry while stirring the soup. Turn the heat up to medium and, while stirring constantly, cook the soup for approximately 2 minutes longer. Add the Parmesan, cheddar, whipping cream, cilantro and salt and pepper. Heat for a moment longer before removing from the heat and serving piping hot. Serves 4-5

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.23
Ingredient
2 frozen chicken breasts
4 slices smoked bacon
1 medium sweet onion
1.5 cups fresh sweet corn
1 large clove garlic
3 larges green fresh chilies
1 tablespoon chicken bouillon granules
3 tablespoons flour
2 tablespoons parmesan cheese
120 grams shredded cheddar cheese
250 milliliters whipping cream
1 tablespoon fresh cilantro
Price
$4.01
$1.13
$0.95
$0.74
$0.07
$1.20
$0.15
$0.03
$0.21
$1.29
$1.36
$0.01
$11.14

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
549 Calories
32g Protein
37g Total Fat
22g Carbs
14% Health Score
Limit These
Calories
549
27%

Fat
37g
57%

  Saturated Fat
19g
124%

Carbohydrates
22g
8%

  Sugar
7g
8%

Cholesterol
164mg
55%

Sodium
716mg
31%

Get Enough Of These
Protein
32g
65%

Vitamin B3
11mg
58%

Vitamin C
46mg
56%

Selenium
38µg
56%

Vitamin B6
1mg
53%

Phosphorus
455mg
46%

Vitamin A
1409IU
28%

Calcium
261mg
26%

Vitamin B5
2mg
21%

Vitamin B2
0.35mg
20%

Potassium
709mg
20%

Vitamin B1
0.25mg
17%

Magnesium
64mg
16%

Zinc
2mg
14%

Folate
50µg
13%

Manganese
0.24mg
12%

Vitamin B12
0.59µg
10%

Fiber
2g
9%

Copper
0.17mg
9%

Iron
1mg
8%

Vitamin E
1mg
7%

Vitamin K
6µg
7%

Vitamin D
0.66µg
4%

covered percent of daily need

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