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Chicken and Corn Chowder Recipe Using ENU Pro3+ Nutritional Powder
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving Size: 1 cup; serves 14
- 1 pound boneless skinless chicken breast, cooked and shredded
- 4 oz bacon, cooked and crumbled*
- 1/4 cup olive oil
- 1 ½ cups diced red bell pepper
- 1 ½ cups diced red or yellow onion
- 1 jalapeno, chopped
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 8 cups low-sodium chicken broth
- 3 cups russet potatoes, diced in ½” cubes
- 2 bay leaves
- 2 1/2 cups corn kernels (fresh or frozen)
- 1 1/2 cups half and half
- 3 teaspoons Kosher salt
- 2 teaspoons Black pepper
- 2.5 oz Green Onions
- 28 scoops ENU PRO3+
- In a large pot, heat olive oil over medium heat.
- Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
- Add garlic and cook 30 seconds longer.
- Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes and bay leaves. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
- Add corn and stir. Using a blender, food processor, or handheld immersion blender, emulsify soup just enough to mash most of the potatoes and break up some of the corn (about 30 seconds).
- Add in cooked chicken, bacon, and half and half. Simmer uncovered 10 – 15 minutes longer, stirring occasionally, until mixture has thickened to desired level.
- Mix in green onions and ENU PRO3+. Season with salt and black pepper.
Turn-Out & Storage
Serve warm topped with additional ingredients as desired: bacon, green onions, and/or jalapeno peppers.
May be stored for up to 3 days under refrigeration and 3 months in the freezer.
Nutrition Analysis (per serving)
- 568 calories
- 27g fat
- 31g protein
- 49g carbohydrate
- 455mg sodium
Recipe prepared by Zachari Breeding, MS, RDN, CSO, LDN, FAND
Zachari is a professional chef and clinical dietitian in Philadelphia and recently received his certified specialization in oncology nutrition. Zach is a contributing author to Food and Nutrition Magazine and the Stone Soup blog. In addition, he is the President of a non-profit organization that provides financial assistance to those living with cystic fibrosis and the Owner of Sage Nutritious Solutions, a personal catering/nutrition business. For more information about Zach, visit his website www.the-sage.org.