Directions:
- In a large saucepan, heat oil over medium heat. add scallions, bell pepper and potatoes and cook for 5 mintues, or until bell pepper is crisp-tender. add flour stirring to coat.
- Stir in stock, slat, pepper, thyme and 1 cup water, bring to a boil. reduce to a simmer and cover and cook for 5 mintues or until potatoes are tender. stir in corn, chicken and cream, return to a boil to heat through. serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.31 Kcal (1718 kJ) | ||
| Calories from fat | 182.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.28g | 31% | |
|---|---|---|---|
| Cholesterol | 42.34mg | 14% | |
| Sodium | 813.23mg | 34% | |
| Potassium | 662.94mg | 14% | |
| Total Carbs | 42.26g | 14% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 17.17g | 34% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 12.4mg | 69% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 136.89 Kcal (573 kJ) | ||
| Calories from fat | 60.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 31% | |
|---|---|---|---|
| Cholesterol | 14.12mg | 14% | |
| Sodium | 271.31mg | 34% | |
| Potassium | 221.17mg | 14% | |
| Total Carbs | 14.1g | 14% | |
| Sugars | 1.37g | 16% | |
| Dietary Fiber | 1.33g | 16% | |
| Protein | 5.73g | 34% | |
| Vitamin C | 11.3mg | 57% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 4.1mg | 69% | |
| Calcium | 25.2mg | 8% | |
* 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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