Directions:
- In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
- Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 681.79 Kcal (2855 kJ) | ||
| Calories from fat | 320.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.6g | 55% | |
|---|---|---|---|
| Cholesterol | 94.06mg | 31% | |
| Sodium | 1215.51mg | 51% | |
| Potassium | 993.94mg | 21% | |
| Total Carbs | 62.17g | 21% | |
| Sugars | 16.93g | 68% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 27.8g | 56% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.1mg | 17% | |
| Calcium | 533.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 131.86 Kcal (552 kJ) | ||
| Calories from fat | 61.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 55% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 31% | |
| Sodium | 235.08mg | 51% | |
| Potassium | 192.22mg | 21% | |
| Total Carbs | 12.02g | 21% | |
| Sugars | 3.27g | 68% | |
| Dietary Fiber | 0.79g | 16% | |
| Protein | 5.38g | 56% | |
| Vitamin C | 2.6mg | 22% | |
| Iron | 0.6mg | 17% | |
| Calcium | 103.2mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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