Saute diced onions in butter and olive oil until translucent
Stir in dry ingredients and spice to make a roux -- Cook about 3 min
Fill pot to about 2/3 full with chicken stock (about 2 large cans/boxes)
Add potatoes and bring to boil until potatoes are tender, about 15 min
Add corn and reduce temperature
Shortly before serving, add cream or half & half and shredded cheddar cheese
Serve with crumbled bacon or sausage (optional, but really good!)
I think the sausage topping was even tastier than bacon, believe it or not.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 141 (48%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 44.8mg||14 %|
|Sodium 547.5mg||19 %|
|Potassium 593.1mg||16 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 24.3g|
|Protein 12.2g||17 %|
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: 296
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!