Directions:
- Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
- Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
- Add the milk and cream and heat through.
- Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
- Add the cheddar cheese and stir through until melted.
- Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
- Stir in the parsley just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 734.77 Kcal (3076 kJ) | ||
| Calories from fat | 414.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.09g | 71% | |
|---|---|---|---|
| Cholesterol | 117.61mg | 39% | |
| Sodium | 743.13mg | 31% | |
| Potassium | 1168.76mg | 25% | |
| Total Carbs | 53.96g | 18% | |
| Sugars | 20.88g | 84% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 29.48g | 59% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 2mg | 11% | |
| Calcium | 592.8mg | 59% | |
| Amount Per 100 g | |||
| Calories | 116.8 Kcal (489 kJ) | ||
| Calories from fat | 65.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 71% | |
|---|---|---|---|
| Cholesterol | 18.7mg | 39% | |
| Sodium | 118.13mg | 31% | |
| Potassium | 185.79mg | 25% | |
| Total Carbs | 8.58g | 18% | |
| Sugars | 3.32g | 84% | |
| Dietary Fiber | 1.12g | 28% | |
| Protein | 4.69g | 59% | |
| Vitamin C | 2.8mg | 29% | |
| Iron | 0.3mg | 11% | |
| Calcium | 94.2mg | 59% | |
* 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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