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Smart 'Esquites' Bacon, Chicken and Corn Chowder
Under 50g of Carbs
Under 650 Calories
Smart 'Esquites' Bacon, Chicken and Corn Chowder

with Sour Cream and Feta

8 min
Difficulty: 1/3
Mexican

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 crispy bacon bits, chicken 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 (sulphites) (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

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Large Pot
Measuring Cups
Slotted Spoon

Tags

Under 50g of Carbs
Under 650 Calories
Ingredients
Bacon Strips

Bacon Strips

100 g

Russet Potato

Russet Potato

1 unit(s)

Mirepoix

Mirepoix

113 g

Cream

Cream

56 mL

Sour Cream

Sour Cream

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Cream Sauce Spice Blend

Cream Sauce Spice Blend

20 g

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Mexican Seasoning

Mexican Seasoning

4 g

Green Onion

Green Onion

1 unit(s)

Corn Kernels

Corn Kernels

113 g

Chicken Breasts

Chicken Breasts

2 unit(s)

Salt

Salt

0.063 tsp

Pepper

Pepper

0.063 tsp

Preparation
1
Cook bacon

  • Before starting, wash and dry all produce.
  • Cut bacon into 1/2-inch pieces.
  • Heat a large pot over medium-high (use same for 4 servings). When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** (TIP: If bacon begins to brown too quickly, reduce heat to medium.)
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve fat in pot.

2
Prep and cook chicken

  • While bacon cooks, on a clean cutting board, peel potato, remove brown spots, then cut into 1/4-inch pieces.
  • Thinly slice green onion.
  • Pat chicken 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 on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

3
Start chowder

  • Reheat the same pot over medium.
  • When hot, add mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp.

4
Finish chowder

  • Add Cream Sauce Spice Blend and half the Mexican Seasoning (use all for 4 servings). Stir to coat.
  • Add vegetable stock powder, cream and 2 cups (3 1/2 cups) water. Bring to a simmer over high, then reduce heat to medium.
  • Cook for 6-9 min, stirring occasionally, until veggies are tender. (TIP: If liquid reduces too quickly before veggies are tender, add water, 2 tbsp at a time).

5
Finish and serve

  • Season stew with salt and pepper to taste.
  • Thinly slice chicken.
  • Divide stew between bowls.
  • Top bowls with chicken.
  • Dollop sour cream over top.
  • Sprinkle bacon, feta and green onions over top.

6

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.** 

7

Top bowls with chicken.

Nutrition per serving

810

kcal

Calories

45

g

Fat

19

g

Saturated Fat

50

g

Carbohydrate

9

g

Sugar

5

g

Dietary Fiber

52

g

Protein

210

mg

Cholesterol

2130

mg

Sodium

0.3

g

Trans Fat

1700

mg

Potassium

150

mg

Calcium

3

mg

Iron

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