Corn Chowder

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Corn Chowder
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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)
Calorie488 cal.(23 %)
Protein23.49 g(24 %)
Fat24.7 g(21 %)
Carbohydrates43.87 g(29 %)
Sugar added0 g(0 %)
Roughage5.23 g(17 %)
Vitamin A491.11 mg(61,389 %)
Vitamin D0.61 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.23 mg(21 %)
Niacin11.98 mg(100 %)
Vitamin B₆0.59 mg(42 %)
Folate50.74 μg(17 %)
Pantothenic acid1.49 mg(25 %)
Biotin2.34 μg(5 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C24.23 mg(26 %)
Potassium868.81 mg(22 %)
Calcium96.63 mg(10 %)
Magnesium63.89 mg(21 %)
Iron1.66 mg(11 %)
Iodine12.77 μg(6 %)
Zinc1.51 mg(19 %)
Saturated fatty acids10.11 g
Cholesterol89 mg

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
How healthy are the main ingredients?
potatoWhipped creamCeleryoniongarlic clovecarrot

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.