Poblano Corn Chowder With Chicken Recipe

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Ingredients:

Serving

Directions:

In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
Shred the chicken reserving poaching liquid.
Puree 2 cups of the corn kernels in a blender with the milk; set aside.
In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
Ladle into servings bowls and garnish as desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	749.64 Kcal (3139 kJ)
Calories from fat	341.03 Kcal
		% Daily Value*
Total Fat	37.89g	58%
Cholesterol	131.49mg	44%
Sodium	2029.65mg	85%
Potassium	928.93mg	20%
Total Carbs	67.78g	23%
Sugars	22.69g	91%
Dietary Fiber	5.6g	22%
Protein	38.06g	76%
Vitamin C	13.2mg	22%
Iron	4.3mg	24%
Calcium	233.1mg	23%

Amount Per 100 g
Calories	138.86 Kcal (581 kJ)
Calories from fat	63.17 Kcal
		% Daily Value*
Total Fat	7.02g	58%
Cholesterol	24.36mg	44%
Sodium	375.97mg	85%
Potassium	172.07mg	20%
Total Carbs	12.56g	23%
Sugars	4.2g	91%
Dietary Fiber	1.04g	22%
Protein	7.05g	76%
Vitamin C	2.5mg	22%
Iron	0.8mg	24%
Calcium	43.2mg	23%

* 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.

Tastes

salty
savory
bitter
sweet

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