Directions:
- In a pot bring your chicken stock up to a boil.
- Peel and dice potatoes in to small cubes and add to stock.
- Add corn.
- Meanwhile, in a large, deep skillet, melt 1 stick of butter.
- Dice onion and add to butter.
- Cut half of green pepper into same sized shape.
- Peel carrot and cut in half. Cut one half into similar size again. Do whatever you wish with other half.
- Add carrot and pepper to onion and butter.
- Salt and pepper and cook for 3 minutes.
- Mince garlic clove and add. Cook 2 more minutes.
- Add flour and cook for about 3 minutes or until golden.
- Ladle by ladle add stock/corn/potato mix, whisking to break up the roux (veg and flour and butter mix).
- Salt and pepper to taste.
- Add 1 1/2 cup headed half and half to soup and stir.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.47 Kcal (2041 kJ) | ||
| Calories from fat | 245.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.26g | 42% | |
|---|---|---|---|
| Cholesterol | 67.26mg | 22% | |
| Sodium | 541.17mg | 23% | |
| Potassium | 687.4mg | 15% | |
| Total Carbs | 50.84g | 17% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 11.93g | 24% | |
| Vitamin C | 19mg | 32% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 1.2mg | 7% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 122.8 Kcal (514 kJ) | ||
| Calories from fat | 61.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 42% | |
|---|---|---|---|
| Cholesterol | 16.94mg | 22% | |
| Sodium | 136.33mg | 23% | |
| Potassium | 173.16mg | 15% | |
| Total Carbs | 12.81g | 17% | |
| Sugars | 2.04g | 32% | |
| Dietary Fiber | 1.46g | 23% | |
| Protein | 3.01g | 24% | |
| Vitamin C | 4.8mg | 32% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.3mg | 7% | |
| Calcium | 34.1mg | 14% | |
* 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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