Saute salt pork in butter until crisp. Add onions and celery. Cook until vegetables are crisp/tender. Measure stock in soup pot. Add potatoes and cook until just tender. Puree 4 cups of corn in blender using a little of the hot stock. Add blended corn and whole kernels, sauteed vegetables and cream to soup pot. Season to taste with salt & pepper. Heat to serving temperature.
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|Serving Size: 1 Serving (1560g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 229 (27%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 55.1mg||17 %|
|Sodium 791.4mg||27 %|
|Potassium 2440.2mg||64 %|
|Total Carbohydrate 142.4g||42 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 120.2g|
|Protein 25.8g||37 %|
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Calories per serving: 855
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