Directions:
- In a large stock pot, render the pork with a small amount of butter. Once rendered, remove the pork from the pan, add the rest of the butter and saute the onions and celery.
- Once the onions are translucent, dust with flour and cook for 5 minutes. Gradually whisk in the boiling chicken stock. Add the corn, heat to a boil and skim off any fat or scum on top.
- Reduce heat and simmer for about 30 minutes or until well flavoured.
- Add potatoes to the soup.
- Temper the cream and add the the chowder. Keep the chowder at 140°F and adjust seasonings to taste. Garnish with fresh chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.07 Kcal (1767 kJ) | ||
| Calories from fat | 240.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.77g | 41% | |
|---|---|---|---|
| Cholesterol | 70.74mg | 24% | |
| Sodium | 472.1mg | 20% | |
| Potassium | 552.05mg | 12% | |
| Total Carbs | 35.88g | 12% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.4 Kcal (496 kJ) | ||
| Calories from fat | 67.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 41% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 24% | |
| Sodium | 132.44mg | 20% | |
| Potassium | 154.87mg | 12% | |
| Total Carbs | 10.07g | 12% | |
| Sugars | 2.05g | 29% | |
| Dietary Fiber | 0.94g | 13% | |
| Protein | 2.94g | 21% | |
| Vitamin C | 2.8mg | 17% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.7mg | 5% | |
* 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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