Directions:
- In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
- Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
- Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
- Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
- Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
- Stir in cream, parsley, and pepper; simmer 2-3 minutes.
- Taste for seasoning.
- Stir in bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.84 Kcal (807 kJ) | ||
| Calories from fat | 73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 12% | |
|---|---|---|---|
| Cholesterol | 40.62mg | 14% | |
| Sodium | 575.68mg | 24% | |
| Potassium | 429.89mg | 9% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 87.85 Kcal (368 kJ) | ||
| Calories from fat | 33.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 12% | |
|---|---|---|---|
| Cholesterol | 18.5mg | 14% | |
| Sodium | 262.26mg | 24% | |
| Potassium | 195.84mg | 9% | |
| Total Carbs | 8.28g | 6% | |
| Sugars | 1.29g | 11% | |
| Dietary Fiber | 1.11g | 10% | |
| Protein | 5.09g | 22% | |
| Vitamin C | 3.5mg | 13% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.7mg | 3% | |
* 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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