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Ингредиенты
- 3 slc Bacon, minced
- 1 med Onion, minced
- 1 can Low-salt chicken broth, (14 1/2-oz)
- 1 x Russet potato, peeled, cut into 1/2-inch pcs (10-to 12-oz)
- 2 c. Corn kernels, fresh or possibly frzn (about one 10-oz package frzn)
- 6 ounce Skinless boneless chicken thighs, cut into 1/2-inch pcs (about 1 c.), up to 8
- 2 Tbsp. Minced fresh thyme or possibly 1 1/2 tsp. dry
- 1 c. Half and half
Инструкции
- Cook bacon in heavy large saucepan over medium-high heat till brown and crisp, about 5 min. Using slotted spoon, transfer bacon to paper towels and drain. Throw away all but 2 Tbsp. drippings from pan. Add in onion; saute/fry till beginning to soften, about 3 min. Add in broth and potato. Cover pan; simmer 5 min. Add in corn, chicken and thyme. Partially cover pan; simmer till chicken is cooked through and vegetables are tender, about 8 min. Add in half and half and bring to simmer, about 2 min. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
- 2 Servings; can be doubled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1371g | |
| Calories 1288 | |
| Calories from Fat 671 | 52% |
| Total Fat 75.24g | 94% |
| Saturated Fat 32.46g | 130% |
| Trans Fat 0.11g | |
| Cholesterol 229mg | 76% |
| Sodium 1066mg | 44% |
| Potassium 2690mg | 77% |
| Total Carbs 107.31g | 29% |
| Dietary Fiber 10.0g | 33% |
| Sugars 13.31g | 9% |
| Protein 57.05g | 91% |
