Serve w/biscuits and a spinach and red bell pepper salad
Cook bacon until brown and crisp, about 5 min. Drain. Discard all but 2 T. drippings from pan. Add onion, saute until beginning to soften, about 3 min. Add broth and potato. Cover pan and simmer 5 min. Add corn, chicken and thyme. Partially cover pan, simmer until chicken is cooked through and vegetables are tender, about 8 min. Add 1/2 and 1/2 and bring to simmer, about 2 min. Season to taste. Sprinkle w/cooked bacon and serve.
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Serving Size: 1 Serving (796g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 783 | ||
Calories from Fat: 344 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 138.3mg | 43 % | |
Sodium 1113.7mg | 38 % | |
Potassium 1730.5mg | 46 % | |
Total Carbohydrate 68.3g | 20 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 61.3g | ||
Protein 45.8g | 65 % | |
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: 783
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