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Chicken Sweet Corn and Green Chile Chowder

 
One serving costs about $2.48

$2.48 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:59%

Spoonacular Score: 59%

 

Chicken Sweet Corn and Green Chile Chowder might be a good recipe to expand your main course recipe box. One serving contains 543 calories, 32g of protein, and 37g of fat. This recipe serves 5. For $2.48 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires chicken breasts, water, lightly cilantro, and flour. With a spoonacular score of 51%, this dish is pretty good. Similar recipes are Chicken Sweet Corn and Green Chile Chowder, Throwback Thursday: Green Chile Chicken Corn Chowder, and Corn and Green Chile Chowder.

Chardonnay, Sauvignon Blanc, and Riesling are my top picks for Chowder. 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 Old Soul Vineyards Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Old Soul Vineyards Chardonnay

This Chardonnay is succulent and crisp. Flavors of pear, tropical fruit and pineapple add to this bright varietal. Floral notes create a well-balanced wine with a full body. Recommended to pair with chicken, salmon, tilapia, duck, pizza, green salads, or pasta.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  frozen chicken breasts
frozen chicken breasts
4 slice
4 slice smoked bacon
smoked bacon
1 medium
1 medium sweet onion
sweet onion
1.5 cups
1.5 cups sweet fresh corn
sweet fresh corn
1 large clove
1 large clove garlic
garlic
3 large
3 large green fresh roasted chilies
green fresh roasted chilies
3.7 cups
3.7 cups 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
1.06 cups
1.06 cups whipping cream
whipping cream
1 Tbsp
1 Tbsp fresh lightly cilantro
fresh lightly cilantro
1 Tbsp
1 Tbsp fresh lightly cilantro
fresh lightly cilantro
some
some salt and pepper
salt and pepper
2  frozen chicken breasts
2
frozen chicken breasts
4 slice smoked bacon
4 slice
smoked bacon
1 medium sweet onion
1 medium
sweet onion
1.5 cups sweet fresh corn
1.5 cups
sweet fresh corn
1 large clove garlic
1 large clove
garlic
3 large green fresh roasted chilies
3 large
green fresh roasted chilies
3.7 cups water
3.7 cups
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
1.06 cups whipping cream
1.06 cups
whipping cream
1 Tbsp fresh lightly cilantro
1 Tbsp
fresh lightly cilantro
1 Tbsp fresh lightly cilantro
1 Tbsp
fresh lightly 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: $2.49
Ingredient
2 frozen chicken breasts
4 slices smoked bacon
1 medium sweet onion
1.5 cups sweet fresh corn
1 large clove garlic
3 larges green fresh roasted 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 lightly cilantro
1 tablespoon fresh lightly cilantro
Price
$4.01
$1.13
$0.95
$2.01
$0.07
$1.20
$0.15
$0.03
$0.21
$1.29
$1.36
$0.01
$0.01
$12.43

Nutritional Information

Quickview
543 Calories
32g Protein
37g Total Fat
21g Carbs
14% Health Score
Limit These
Calories
543k
27%

Fat
37g
57%

  Saturated Fat
19g
122%

Carbohydrates
21g
7%

  Sugar
9g
10%

Cholesterol
152mg
51%

Sodium
882mg
38%

Get Enough Of These
Protein
32g
64%

Selenium
44µg
63%

Vitamin B3
11mg
58%

Vitamin C
46mg
56%

Vitamin B6
1mg
52%

Phosphorus
442mg
44%

Vitamin A
1380IU
28%

Calcium
252mg
25%

Vitamin B2
0.4mg
24%

Potassium
733mg
21%

Vitamin B5
2mg
21%

Vitamin B1
0.28mg
18%

Magnesium
68mg
17%

Zinc
2mg
15%

Folate
59µg
15%

Manganese
0.24mg
12%

Vitamin B12
0.63µg
11%

Copper
0.18mg
9%

Fiber
2g
8%

Iron
1mg
8%

Vitamin E
1mg
8%

Vitamin D
1µg
7%

Vitamin K
7µg
7%

covered percent of daily need

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