Directions:
- Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
- In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
- Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.45 Kcal (2527 kJ) | ||
| Calories from fat | 406.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.16g | 69% | |
|---|---|---|---|
| Cholesterol | 98.66mg | 33% | |
| Sodium | 808.74mg | 34% | |
| Potassium | 760.37mg | 16% | |
| Total Carbs | 35.24g | 12% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 16.2g | 32% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 232.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 176.88 Kcal (741 kJ) | ||
| Calories from fat | 119.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 69% | |
|---|---|---|---|
| Cholesterol | 28.92mg | 33% | |
| Sodium | 237.05mg | 34% | |
| Potassium | 222.87mg | 16% | |
| Total Carbs | 10.33g | 12% | |
| Sugars | 0.64g | 9% | |
| Dietary Fiber | 0.99g | 14% | |
| Protein | 4.75g | 32% | |
| Vitamin C | 3.7mg | 21% | |
| Iron | 0.4mg | 8% | |
| Calcium | 68.1mg | 23% | |
* 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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