Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.
Saute chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
Ladle soup into bowls; sprinkle bacon over individual servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (983g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2095 | ||
Calories from Fat: 1316 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.2g | 195 % | |
Saturated Fat 46.5g | 233 % | |
Monounsaturated Fat 59.2g | ||
Polyunsanturated Fat 28.1g | ||
Cholesterol 667.9mg | 205 % | |
Sodium 1017.2mg | 35 % | |
Potassium 1786mg | 47 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 18.7g | ||
Protein 165.7g | 237 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2095
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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