Featured Maple Leaf Product: Pulled Chicken, cooked (#26995)
Pulled Chicken & Sweet Corn Chowder – NEW
Recipe Information
Method
- The day before, thaw the cooked pulled chicken under refrigeration at <4'C/40'F.
- In a large stockpot of steam jacket kettle, heat margarine over medium heat. Add the onions, carrots, celery and red pepper; cook until tender for approximately 6-8 minutes.
- Add the flour, stir and cook for 1 minute.
- Stir in creamed corn, frozen corn, cream, prepared chicken broth, worcestershire sauce, and black pepper. Simmer for ~ 45 minutes and stir occasionally. Ensure the internal temperature reaches 165'F/74'C held for 15 seconds.
- At point of service, garnish with shredded cheddar cheese or chopped green onions.
Yield
25 servings
Portion Size
180 mls/6 oz
Preparation Method
Braised/Stewed
Suggested Accompaniments
Serve with Cheese & Tomato, Lettuce Sandwich served on multigrain bread and fresh cucumber slices (sides not included in the nutritional information).
Global Cuisine
North American
Theme Inspired
All Themes
Nutritional Information
per 180 mls/6 oz
| Nutrient | Quantity |
|---|---|
| Calories | 220 kcal |
| Protein | 13 g |
| Carbohydrates | 22 g |
| Total Fat | 10 g |
| Trans Fat | 0.01 g |
| Saturated Fat | 3 g |
| Cholesterol | 35 mg |
| Total Sugars | 5.0 g |
| Total Dietary Fiber | 1.9 g |
| Calcium | 50 mg |
| Potassium | 400 mg |
| Sodium | 710 mg |
| Iron | 1.5 mg |
| Vitamin A | 128.5 RE |
| Vitamin C | 12.8 mg |
| Calories from Protein | 22 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pulled Chicken, cooked | 1.0 kg | 2.2 lbs |
| Margarine | 175 ml | 3/4 cup |
| Yellow Onion, fresh, chopped fine | 140 g | 5 oz |
| Carrots, fresh, chopped fine | 150 g | 5 oz |
| Celery, fresh, chopped fine | 120 g | 4 oz |
| Red Pepper, fresh, chopped | 235 g | 8 oz |
| Flour, All-Purpose | 200 ml | 3/4 cup + 1 /2 Tbsp |
| Cream-Style Corn, canned | 625 ml | 2 1/2 cups |
| Kernel Corn, frozen | 1.2 L | 4 3/4 cups |
| Table Cream, 10% M.F. | 800 ml | 3 1/4 cups |
| Chicken Broth, reduced sodium, prepared | 3.25 L | 3 1/4 Quarts |
| Worcestershire Sauce | 45 ml | 3 Tbsp |
| Black Pepper, ground | 10 ml | 2 tsp |