What can you do with GROK for simple household questions? This:

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it’ll even help you gather the ingredients!

So, I found myself with a bag of frozen corn, an onion on the counter, some potatoes in the cupboard, and bacon in the fridge. Cold and windy this day, so a chowder seemed like a good idea. Rather than scour the internet and wade through various recipes, I went the easy route, and just asked Xi/Grok. In, literally, two seconds, back came an ingredient list, prep instructions, and even a calorie count. I just made and had a bowl of it; it was delicious.

I certainly know how to make a simple chowder, but it was handy to have a checklist on my notebook perched on the counter, just to ensure that I had the rough proportions/ratios of ingredients and didn’t forget to add anything.

Q: devise a recipe for corn chowder, including frozen corn, chicken stock, potatoes and anything else that might sound good. A general calorie count would be useful

A: Here’s a hearty recipe for corn chowder using frozen corn, chicken stock, potatoes, and a few extras to make it delicious. This version includes bacon for smoky flavor, cream for richness, and some seasonings to tie it all together. I’ll also provide a rough calorie estimate based on typical serving sizes.

Corn Chowder Recipe

Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

  • 4 slices bacon, chopped (optional, but adds great flavor)

  • 1 medium onion, diced (about 1 cup)

  • 2 cloves garlic, minced

  • 3 medium potatoes, peeled and diced (about 3 cups, Yukon Gold or russet work well)

  • 4 cups chicken stock (low-sodium preferred)

  • 2 cups frozen corn kernels

  • 1 cup heavy cream (or half-and-half for a lighter option)

  • 1 teaspoon smoked paprika (optional, for depth)

  • 1/2 teaspoon dried thyme

  • Salt and black pepper, to taste

  • 2 tablespoons all-purpose flour (optional, for thickening)

  • 2 tablespoons unsalted butter (if skipping bacon)

  • Optional toppings: chopped green onions, shredded cheddar cheese, or fresh parsley

Instructions:

  1. Cook the Bacon (if using): In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot. If not using bacon, melt 2 tablespoons of butter in the pot instead.

  2. Sauté Aromatics: Add the diced onion to the bacon drippings or melted butter. Cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

  3. Add Potatoes and Stock: Add the diced potatoes, chicken stock, smoked paprika, and thyme to the pot. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

  4. Incorporate Corn and Thicken (if desired): Stir in the frozen corn and cook for another 5 minutes to heat through. For a thicker chowder, whisk the flour into 1/4 cup of the cold cream until smooth, then stir this slurry into the pot. Simmer for 2-3 minutes until it thickens slightly.

  5. Finish with Cream: Stir in the remaining heavy cream and heat through, about 2-3 minutes. Avoid boiling after adding the cream to prevent curdling. Taste and adjust seasoning with salt and black pepper.

  6. Serve: Ladle into bowls and top with the crispy bacon (if using), green onions, cheddar cheese, or parsley as desired.

Tips:

  • For a lighter version, swap heavy cream with half-and-half or whole milk, though it won’t be as rich.

  • Add diced carrots or celery with the onions for extra veggies.

  • For a spicy kick, toss in a pinch of cayenne or a chopped jalapeño.

Calorie Count (Approximate)

Based on 6 servings, here’s a rough breakdown per serving:

  • Bacon (4 slices, divided): ~70 calories

  • Onion (1 cup): ~40 calories

  • Potatoes (3 cups): ~240 calories

  • Chicken stock (4 cups): ~50 calories

  • Frozen corn (2 cups): ~160 calories

  • Heavy cream (1 cup): ~800 calories

  • Flour (2 tbsp, optional): ~60 calories

  • Butter (2 tbsp, if no bacon): ~200 calories

  • Total (with bacon, no toppings): ~1,420 calories for the pot, or ~235 calories per serving

  • Total (with butter, no bacon): ~1,550 calories for the pot, or ~260 calories per serving

Notes on Calories:

  • Toppings like cheese or extra bacon will add 50-100 calories per serving depending on amount.

  • Using half-and-half instead of cream cuts the total by 300-400 calories (50-65 calories less per serving).

Enjoy your warm, comforting corn chowder! Let me know if you’d like any tweaks.