Directions:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
- In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.05 Kcal (1411 kJ) | ||
| Calories from fat | 216.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.07g | 37% | |
|---|---|---|---|
| Cholesterol | 50.11mg | 17% | |
| Sodium | 785.44mg | 33% | |
| Potassium | 656.3mg | 14% | |
| Total Carbs | 23.09g | 8% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 9.37g | 19% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 1.6mg | 9% | |
| Calcium | 137mg | 14% | |
| Amount Per 100 g | |||
| Calories | 114.61 Kcal (480 kJ) | ||
| Calories from fat | 73.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 37% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 17% | |
| Sodium | 267.09mg | 33% | |
| Potassium | 223.17mg | 14% | |
| Total Carbs | 7.85g | 8% | |
| Sugars | 1.34g | 16% | |
| Dietary Fiber | 1.76g | 21% | |
| Protein | 3.19g | 19% | |
| Vitamin C | 8.9mg | 44% | |
| Vitamin A | 0.5mg | 51% | |
| Iron | 0.5mg | 9% | |
| Calcium | 46.6mg | 14% | |
* 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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