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$2.23 per serving
1 likes
Ready in 45 minutes
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.
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
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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!
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).
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.
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.
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