In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.
Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 206 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 88.4mg||27 %|
|Sodium 175.7mg||6 %|
|Potassium 1096.8mg||29 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 36.5g|
|Protein 32.1g||46 %|
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Calories per serving: 493
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