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Chicken Corn Chowder

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Recipe

 
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds chicken wings
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8 cups water
cold
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1 teaspoon salt
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10 ounces corn
frozen
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¼ teaspoon black pepper
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¼ cup parsley leaves
chopped fine
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Ingredients

Amount Measure Ingredient Features
1.8 kg chicken wings
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1.9 l water
cold
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5 ml salt
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289 ml/g corn
frozen
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1.3 ml black pepper
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59 ml parsley leaves
chopped fine
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Directions

Place the chicken wings, water and salt in a soup kettle.

Bring to rolling boil, and remove any froth which may gather on top.

Reduce heat to simmer and cook covered for 1½ hours.

Strain soup and allow the chicken wings to cool, Remove the meat from the bones.

Discard the bones and the skin. Return the meat to the broth and again place over the heat.

Bring to a simmer again and add tbe corn and black pepper.

Cook for I5 minutes longer. Stir in the chopped parsley just before serving.

Do not cover after the addition of the parsley or you will spoil its bright green color.

Serve piping hot with oyster crackers.

Makes 5 or 6 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 785g (27.7 oz)
Amount per Serving
Calories 108759% from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 305mg 102%
Sodium 792mg 33%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 198g
Vitamin A 18% Vitamin C 11%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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