Cook bacon in a large pot over med-high heat until crispy. Remove bacon. Reduce heat to med-low. Add onion to drippings and saute 5 min. Add carrot, potato, bell pepper, salt, pepper and thyme. Cook 5 min. Puree cream corn in blender until smooth. Add milk, corn and half and half. Simmer until heated through and potatoes are done. Return diced bacon to soup. Ladle into bowls. Serve diced jalapeno peppers on the side for added heat if desired.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 10|
|Calories from Fat: 156 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 35.1mg||11 %|
|Sodium 430.8mg||15 %|
|Potassium 692.8mg||18 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 39.5g|
|Protein 10g||14 %|
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Calories per serving: 350
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