Chicken And Corn Chowder With Thyme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | August 1995 | 1 | Servings | |
INGREDIENTS
| 3 | Bacon, chopped | |
| 1 | Onion, chopped | |
| 1 | Low-salt chicken broth, 14 | |
| 1/2-ounce | ||
| 1 | Russet potato, peeled cut | |
| into | ||
| 1/2-inch pieces | ||
| 10-to 12-ounce | ||
| 2 | c | Corn kernels, fresh or |
| frozen | ||
| about one 10-ounce | ||
| package frozen | ||
| 6 | oz | Skinless boneless chicken |
| thighs cut into 1/2-inch | ||
| pieces about 1 | ||
| cup up to 8 | ||
| 2 | T | Chopped fresh thyme or 1 1/2 |
| teaspoons | ||
| dried | ||
| 1 | c | Half and half |
INSTRUCTIONS
Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; saute until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. 2 Servings; can be doubled. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 825 Calories (kcal); 42g Total Fat; (40% calories from fat); 38g Protein; 100g Carbohydrate; 105mg Cholesterol; 475mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1903
Calories From Fat: 172
Total Fat: 19.6g
Cholesterol: 164.2mg
Sodium: 5744.5mg
Potassium: 7224.5mg
Carbohydrates: 342.7g
Fiber: 63.2g
Sugar: 66.3g
Protein: 105.9g