• prep: 10 min
  • cook: 1 hr 30 min
  • total: 1 hr 40 min
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  • servings:
  • Ingredients

    • 4 chicken thighs, bone in, skin removed
    • Kosher salt and freshly ground black pepper
    • 4 tablespoons butter
    • 1 tablespoon vegetable oil
    • 1 large Vidalia or sweet onion, chopped
    • 10 to 12 thyme sprigs, in a bundle
    • 2 bay leaves
    • 4 cloves garlic, roughly chopped
    • 4 cups chicken stock
    • 2 russet potatoes, peeled and cut into bite-sized cubes
    • 8 ounces frozen white corn
    • 2 tablespoons all-purpose flour
    • 2 cups milk
    • 1 cup heavy cream
    • 1 lemon, halved for spritzing

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 554 % Daily Value *
    • Total Fat: 46 g 70.12%
    • Saturated Fat: 25 g 126.14%
    • Trans Fat: 1 g %
    • Cholesterol: 134 mg 44.76%
    • Sodium: 744 mg 31%
    • Calcium: 194 mg 19.4%
    • Potassium: 392 mg 11.21%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 2 g 8.89%
    • Sugar: 11 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 29.95%
    • Vitamin C 22.73%
    • Vitamin D 25.01%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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