Corn Chowder
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 23.49 g | (24 %) | ||
| Fat | 24.7 g | (21 %) | ||
| Carbohydrates | 43.87 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.23 g | (17 %) |
more nutritional values
| Vitamin A | 491.11 mg | (61,389 %) | ||
| Vitamin D | 0.61 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 11.98 mg | (100 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 50.74 μg | (17 %) | ||
| Pantothenic acid | 1.49 mg | (25 %) | ||
| Biotin | 2.34 μg | (5 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 24.23 mg | (26 %) | ||
| Potassium | 868.81 mg | (22 %) | ||
| Calcium | 96.63 mg | (10 %) | ||
| Magnesium | 63.89 mg | (21 %) | ||
| Iron | 1.66 mg | (11 %) | ||
| Iodine | 12.77 μg | (6 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 10.11 g | |||
| Cholesterol | 89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 1 carrot
- 300 grams waxy potatoes
- 2 Tbsps Corn oil
- 120 milliliters dry white wine
- 500 milliliters Chicken broth
- 2 Chicken breasts (each about 140 grams)
- 400 grams Corn kernel (canned)
- 100 milliliters milk
- 150 milliliters Whipped cream
- 3 slices Smoked bacon
- salt
- cayenne pepper
Preparation steps
1.
Peel onion and garlic and finely chop. Rinse celery and finely chop. Peel carrot and cut into small cubes. Peel potatoes, rinse and cut into 2-3 cm (approximately 1 inch) cubes. Saute onion, garlic, celery, carrot and potato in a large pan in hot oil for about 3 minutes. Deglaze with white wine and then bring to a boil with broth. Simmer gently for about 15 minutes. Rinse chicken, pat dry, add to soup and cook over low heat until done. Then remove chicken, cool and finely dice.
2.
Drain corn, puree half and add both whole and pureed corn to soup. Add milk and cream. Dice bacon and cook until crispy in a pan. Season soup with salt and cayenne pepper. Serve soup with chicken and bacon.
