In a large sauce pan or stock pot cook the bacon until crispy, remove the bacon from the pan and drain on paper towels. Add the onions and garlic and saut? until the onions are tender about 3 minutes. Sprinkle with flour and stir, cook the flour until it just starts to brown. Slowly whisk in the chicken stock and add the potatoes, simmer until the potatoes are tender about 10 minutes. Add the cream, cayenne sauce and basil and simmer.
To cook the corn, heat the butter in a large saut? pan until bubbling, add the corn and allow to sit to brown. Season well with salt and black pepper. When the corn is well caramelized about 6-8 minutes remove and add to the soup. Season the soup with salt and black pepper and serve warm
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 315 (65%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 76.9mg||24 %|
|Sodium 1372.2mg||47 %|
|Potassium 627.9mg||17 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 31.6g|
|Protein 12.4g||18 %|
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Calories per serving: 487
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