Directions:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
- Saute onion in drippings until tender. Add the potatoes, carrots, 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 flour and cold water until smooth; gradually stir 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: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 624.26 Kcal (2614 kJ) | ||
| Calories from fat | 298.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.19g | 51% | |
|---|---|---|---|
| Cholesterol | 86.43mg | 29% | |
| Sodium | 1167.94mg | 49% | |
| Potassium | 986.14mg | 21% | |
| Total Carbs | 55.93g | 19% | |
| Sugars | 16.8g | 67% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 25.49g | 51% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3mg | 17% | |
| Calcium | 482.5mg | 48% | |
| Amount Per 100 g | |||
| Calories | 125.27 Kcal (524 kJ) | ||
| Calories from fat | 59.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 51% | |
|---|---|---|---|
| Cholesterol | 17.34mg | 29% | |
| Sodium | 234.37mg | 49% | |
| Potassium | 197.89mg | 21% | |
| Total Carbs | 11.22g | 19% | |
| Sugars | 3.37g | 67% | |
| Dietary Fiber | 0.82g | 16% | |
| Protein | 5.12g | 51% | |
| Vitamin C | 2.7mg | 22% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.6mg | 17% | |
| Calcium | 96.8mg | 48% | |
* 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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