)
CHICKEN & CORN CHOWDER
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
11.85 g
Sodium (mg)
477.99 mg
Vitamin A (IU)
4031.08 IU
Saturated Fat (g)
12.77 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
234.94 kcal
Fat (g)
19.92 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0 mcg
Vitamin B6 (mg)
0.17 mg
Salt (g)
1.19 g
Folate (mcg)
16.08 mcg
Calcium (mg)
22.9 mg
Zinc (mcg)
0.24 mcg
Monounsaturated Fat (g)
0.01 g
Cholesterol (mg)
54.92 mg
Iron (mg)
0.56 mg
Selenium (mcg)
0.26 mcg
Vitamin C (mg)
13.22 mg
Fibre (g)
1.83 g
Sugars (g)
3.16 g
Protein (g)
2.77 g
Copper (mg)
0.08 mg
Potassium (mg)
282.33 mg
Total
94.83 g
3823.93 mg
32248.63 IU
102.19 g
0 mcg
1879.5 kcal
159.36 g
0 g
0 mcg
1.39 mg
9.56 g
128.65 mcg
183.22 mg
1.92 mcg
0.09 g
439.35 mg
4.48 mg
2.05 mcg
105.79 mg
14.63 g
25.32 g
22.16 g
0.64 mg
2258.63 mg
- 2 slices reduced sodium bacon (chopped)
- 1 medium onion (finely chopped)
- 1 large carrot (finely chopped)
- 2 Knorr Chicken Stock Cubes
- 5 cups water
- 450 g potatoes (peeled and finely chopped)
- 1 can (435 g) cream - style corn
- 450 g boneless skinless breast (cut into bite-sized pieces)
- 1/4 cup flat-leaf parsley
- 1 Cook bacon with onion in 4 litres saucepot over medium heat, stirring occasionally until onion is soft and bacon is almost done (approximately 4 minutes).
- 2 Stir in carrot and cook, stirring occasionally, until carrots are tender (approximately 6 minutes).
- 3 Stir in water and 2 KNORR CHICKEN CUBES until stock is melted. Bring to a boil over high heat.
- 4 Add potatoes and corn and return to a boil.
- 5 Reduce heat to medium and simmer until potatoes are tender (approximately 5 minutes).
- 6 Stir in chicken and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked (approximately about 10 minutes).
- 7 Garnish with chopped parsley.
