Directions:
- In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
- While sauteing: halve, clean and coarsely chop banana peppers.
- Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
- Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
- Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
- Keep stirring.
- Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
- Add Parmesan- then salt and pepper to taste.
- Serve and Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.4 Kcal (2229 kJ) | ||
| Calories from fat | 314.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.9g | 54% | |
|---|---|---|---|
| Cholesterol | 94.69mg | 32% | |
| Sodium | 1276.61mg | 53% | |
| Potassium | 376.87mg | 8% | |
| Total Carbs | 33.39g | 11% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 22.24g | 44% | |
| Vitamin C | 52mg | 87% | |
| Iron | 1.9mg | 11% | |
| Calcium | 540.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 208.5 Kcal (873 kJ) | ||
| Calories from fat | 123 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.67g | 54% | |
|---|---|---|---|
| Cholesterol | 37.08mg | 32% | |
| Sodium | 499.94mg | 53% | |
| Potassium | 147.59mg | 8% | |
| Total Carbs | 13.08g | 11% | |
| Sugars | 1.47g | 15% | |
| Dietary Fiber | 1.83g | 19% | |
| Protein | 8.71g | 44% | |
| Vitamin C | 20.4mg | 87% | |
| Iron | 0.7mg | 11% | |
| Calcium | 211.6mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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