Photo: Cala
Estimated Nutrition (whole recipe, rough)
821
Calories
55g
Protein
34g
Fat
78g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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 tablespoons butter
- 1 large white onion finely chopped
- 2 pounds baking potatoes peeled and cut into chunks
- 4 cups chicken broth
- 1 teaspoon dried dill weed
- ¾ cup milk
- 1 cup frozen corn kernels
- 8 ounces sharp cheddar cheese shredded
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
1
Melt butter in a larger pot then add onions and cook over medium heat until softened.
2
Add potatoes, chicken broth and dill then bring to boil and reduce heat.
3
Cover and simmer until potatoes are tender.
4
Mash potatoes in soup to a coarse texture then stir in milk and corn and heat several minutes.
5
Remove soup from heat and stir in cheese until melted.
6
Season with salt and pepper.
7
Category:Cathy's Recipes
8
Category:Soup Recipes
9
Category:Potato Recipes
10
Category:Chicken broth Recipes
11
Category:Corn Recipes
12
Category:Cheddar Recipes
Recipe sourced from
fandom