Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
941
Calories
51g
Protein
47g
Fat
78g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 2 teaspoons olive oil
- 1 large onion, chopped
- 4 medium potatoes (each weighing about 6 ounces), unpeeled if new, and chopped into 3/4-1 1/4-inch cubes
- 1 tablespoon thyme leaves
- splash of white wine
- 2 cups good-strength chicken stock
- 3 1/4 cups whole milk
- 2 (7-ounce) cans corn kernels, drained, or 2 large corn on the cobs, kernels removed
- 1 pound undyed finnan haddie, cut into 1 1/2-inch chunks
- 5 slices bacon, chopped
- 2 tablespoons heavy cream
- handful of chives, snipped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes