Directions:
- In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
- Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
- Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
- Serve in bread bowls with additional shredded cheese and cilantro for garnish.
- Yield: about 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.67 Kcal (1590 kJ) | ||
| Calories from fat | 233.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.98g | 40% | |
|---|---|---|---|
| Cholesterol | 77.47mg | 26% | |
| Sodium | 1700.37mg | 71% | |
| Potassium | 631.31mg | 13% | |
| Total Carbs | 20.55g | 7% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 15.25g | 31% | |
| Vitamin C | 30.9mg | 51% | |
| Iron | 1.5mg | 8% | |
| Calcium | 362.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 107.5 Kcal (450 kJ) | ||
| Calories from fat | 66.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 40% | |
|---|---|---|---|
| Cholesterol | 21.94mg | 26% | |
| Sodium | 481.45mg | 71% | |
| Potassium | 178.75mg | 13% | |
| Total Carbs | 5.82g | 7% | |
| Sugars | 0.91g | 13% | |
| Dietary Fiber | 0.75g | 11% | |
| Protein | 4.32g | 31% | |
| Vitamin C | 8.7mg | 51% | |
| Iron | 0.4mg | 8% | |
| Calcium | 102.7mg | 36% | |
* 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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