Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
1249
Calories
60g
Protein
50g
Fat
145g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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 Tbsp butter
- 2 onions, chopped
- 2 celery ribs, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, pressed
- 2 Tbsp all-purpose flour
- 1 (32-ounce) package reduced-sodium chicken broth
- 3 California avocados, peeled and chopped
- 1 (12-ounce) package frozen corn kernels, thawed
- 1 Tbsp chopped fresh or 1 teaspoon dried thyme
- ½ tsp ground cumin
- 1 Cup half-and-half
- Shredded Cheddar cheese (optional)
- =
Directions
1
Melt butter in a Dutch oven over medium-high heat; add onion and next 3 ingredients, and sauté 6 minutes. Sprinkle with flour; cook, stirring constantly, 5 minutes. Gradually add broth, stirring constantly.
2
Stir in avocado and next 3 ingredients, and cook, stirring occasionally, 30 minutes. Stir in half-and-half, and cook 10 minutes. Sprinkle each serving with cheese, if desired.
Recipe sourced from
fandom