Ingredients and Weight:
- 2 pounds (907 grams) cooked chicken breast, diced
- 1 can (16 oz) cream-style corn
- 4 cups (960 ml) chicken broth
- 2 tablespoons (30 ml) butter
- 1/2 cup (120 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups (300 grams) shredded potatoes (e.g., hash browns)
- 1/2 cup (80 grams) chopped green onions
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot, melt butter over medium heat. Add flour and stir until well combined, forming a roux (thickening agent).
- Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 5 minutes.
- Add corn, chicken, potatoes, and green onions. Season with salt and pepper.
- Stir well and let the soup thicken slightly. Once the potatoes are cooked through, the chowder is ready to serve.
Nutritional Information:
(Per serving, assuming 8 total servings)
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g
Dish Characteristics:
- Creamy and rich, with a balance of sweet corn and chicken flavors.
- Perfect for colder weather or as a comforting meal any time of year.
- Can be easily customized with additional ingredients like chopped bacon or cheese.
User Comments:
- "This is a great dish for a family meal. My kids loved it!" - John Doe
- "The combination of corn and chicken is really delicious. This will be a regular at our home." - Jane Smith
- "The chowder was very satisfying and filling. A perfect dish for a cold winter night." - Michael Johnson
Special Precautions and Tips:
- Use cooked chicken breast to ensure a short cooking time and even distribution of flavor throughout the dish.
- Adjust seasoning according to taste, adding more salt or pepper if needed.
- For a richer version, consider using heavy cream instead of chicken broth. However, this may increase the overall fat content of the dish.
