with Sour Cream and Feta
Let the flavours of the beloved Mexican street snack "elotes" in this reimagined stew warm your hearts and your bellies. Our chowder is topped with chicken, crispy bacon bits and tangy sour cream – it's the perfect balance of textures and flavours. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken breast • Russet potato • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Bacon Strips
100 g
Russet Potato
1 unit(s)
Mirepoix
113 g
Cream
56 mL
Sour Cream
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Cream Sauce Spice Blend
2 tbsp
Vegetable Stock Powder
1 tbsp
Mexican Seasoning
0.5 tbsp
Green Onion
1 unit(s)
Corn Kernels
113 g
Chicken Breasts
2 unit(s)
Salt
0.063 tsp
Pepper
0.063 tsp
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
800
kcal
Calories
43
g
Fat
18
g
Saturated Fat
50
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
53
g
Protein
215
mg
Cholesterol
2140
mg
Sodium
0.3
g
Trans Fat
1650
mg
Potassium
150
mg
Calcium
3
mg
Iron
with Sugar Snap Peas and Peppers