Directions:
- Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.34 Kcal (1705 kJ) | ||
| Calories from fat | 262.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.19g | 45% | |
|---|---|---|---|
| Cholesterol | 62.8mg | 21% | |
| Sodium | 626.87mg | 26% | |
| Potassium | 769.09mg | 16% | |
| Total Carbs | 26.07g | 9% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 11.88g | 24% | |
| Vitamin C | 14.7mg | 24% | |
| Iron | 1.1mg | 6% | |
| Calcium | 121.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 98.64 Kcal (413 kJ) | ||
| Calories from fat | 63.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 45% | |
|---|---|---|---|
| Cholesterol | 15.21mg | 21% | |
| Sodium | 151.8mg | 26% | |
| Potassium | 186.24mg | 16% | |
| Total Carbs | 6.31g | 9% | |
| Sugars | 0.79g | 13% | |
| Dietary Fiber | 0.78g | 13% | |
| Protein | 2.88g | 24% | |
| Vitamin C | 3.6mg | 24% | |
| Iron | 0.3mg | 6% | |
| Calcium | 29.4mg | 12% | |
* 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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