From the Student Cookbook
Heat butter in large saucepan and fry bacon until crisp. Add onion, carrots, and potatoes, cover, and cook gently for 15-20 minutes until soft. Stir occasionally.
Sprinkle the flour into the pan and cook for 1 minute, stirring it into the vegetables. Pour in the milk gradually, blending it with the flour, then add the stock and bay leaves; bring to a gentle simmer. Add the corn and cook for 5 minutes.
Remove from the heat, stir in the cream, and season with salt. Pour into bowls and serve with a fresh grinding of pepper.
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Serving Size: 1 Serving (625g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 591 | ||
Calories from Fat: 317 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 75.6mg | 23 % | |
Sodium 743.6mg | 26 % | |
Potassium 1190.7mg | 31 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 47g | ||
Protein 19.5g | 28 % | |
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: 591
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