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n a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1419g) | ||
Recipe Makes: 1 | ||
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Calories: 2938 | ||
Calories from Fat: 1818 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 202g | 269 % | |
Saturated Fat 62.5g | 313 % | |
Monounsaturated Fat 81.9g | ||
Polyunsanturated Fat 40.9g | ||
Cholesterol 964.8mg | 297 % | |
Sodium 1011.2mg | 35 % | |
Potassium 2719.4mg | 72 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 28g | ||
Protein 238g | 340 % | |
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: 2938
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