Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
1456
Calories
64g
Protein
53g
Fat
187g
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 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
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 Genuine California avocados
- 2 cans corn kernals (8 oz. each)
- 1 can diced potato (8 oz.)
- 4 oz butter
- 4 oz flour
- 3 oz chicken base
- celery
- onion
- salt, pepper
- 1 quart milk or cream
- 1 oz red pimentoes for color
- =
Directions
1
Melt butter add finly diced cererly and onion, sautee until onions are tender.
2
Add flour to butter and mix together, set aside.
3
Peel 2 Genuine California avocados and remove pit.
4
Add with flour mixture and in a food processor blend together to make a puree.
5
Put this mixture aside.
6
Put 1 qt milk in a pan and bring to boil-bring back to simmer and add chicken stock
7
Add puree slowly to milk on stove. It will thicken.
8
Add 2 cans of corn kernals and potatoes mix together.
9
Let simmer approx 10 minutes.
Recipe sourced from
fandom