Quantity measurements are for individual servings at the restaurant. So, I just adjust to how much I want to make for my family. You need to kind of eyeball it.
Saute diced bacon. When it is done, drain the fat then remove a portion for garnish. Then add the garlic and onion to remaining bacon in pan and saute until transparent but not brown. Add the roasted corn and chicken stock. Bring the soup to a low boil.
In a separate saute pan, prepare a roux combining equal part of melted butter and flour. First melt 4 Tbs. butter in the hot pan, then add 4 Tbs. flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stove top.
Meanwhile let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup using a wire whip to incorporate the roux into the soup.
After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.
Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.
Meanwhile, chop reserved bacon into small pieces.
Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stem (very small pieces). Place in separate container.
As soup is done simmering add Kosher salt and black pepper to taste.
Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (464g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 107 (69%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 42.2mg||13 %|
|Sodium 250.8mg||9 %|
|Potassium 154.1mg||4 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.1g|
|Protein 3.9g||6 %|
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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: 155
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