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Ingredientes
- 1 stick butter
- 1/2 chicken (cooked and pulled from bone)
- 1 1/2 quart. chicken stock
- 1 sm. onion, diced
- 1 rib celery, diced
- 1 carrot, diced
- 1/2 green pepper, diced
- 2 tbsp. flour
- 2 med. potatoes, diced
- 1 (17 ounce.) can creamed corn
- 10 ounce. fresh or possibly frzn whole kernel corn
- Salt and pepper to taste
- 1 pt. heavy cream, warmed
- French bread croutons
- 6 Swiss cheese slices
- Parmesan cheese
Direcciones
- Heat butter in 3-qt saucepan. Saute/fry onion, celery, carrot and green pepper till almost tender. Add in flour and blend to make roux. Cook 5 - 10 min but don't brown. Blend in chicken stock and bring to a boil. Add in creamed corn and return slowly to boil. Add in potatoes and simmer 15 min. Add in corn kernels and chicken. Season to taste. Cook till potatoes are just tender. Stir in heavy cream. Adjust seasonings.
- To serve, place in individual oven-proof soup bowls. Sprinkle each with French bread croutons, cover top with cheese slice, and sprinkle with Parmesan cheese. Place under broiler till browned.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 12 servings | |
| Calories 381 | |
| Calories from Fat 240 | 63% |
| Total Fat 27.12g | 34% |
| Saturated Fat 14.25g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 434mg | 18% |
| Potassium 462mg | 13% |
| Total Carbs 18.97g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.8g | 2% |
| Protein 16.96g | 27% |
