Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
723
Calories
67g
Protein
19g
Fat
72g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 cans chicken broth
- 1/2 cup white onion, finely chopped
- 1 medium carrot, finely chopped
- 1 bay leaf
- 1 sprig fresh thyme and tarragon
- 2 cans whole potatoes, drained
- 2 cans whole kernel corn, drained
- 1/2-cup half-and-half
- 2 can pimientos, drained and diced
- 3 tablespoons parsley, chopped
- 1 cup smoked ham, julienned
Directions
1
In a 3-quarter saucepan, combine broth, onion and carrot.
2
Add bay leaf, thyme and tarragon to saucepan and bring to a boil.
3
Reduce heat and simmer 10 minutes.
4
Remove herbs.
5
Puree in electric blender entire contents of pot, along with 1 can of potatoes and 1 can of corn.
6
Return to saucepan.
7
Dice other can of potatoes and add to pot along with remaining can of corn.
8
Stir and add half and half.
9
Bring to a boil, reduce heat and simmer 5 minutes.
10
Stir in pimientos, parsley and ham.
Recipe sourced from
fandom