In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes. Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup. Serves six. Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat); 24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2126g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 689 (56%)|
|Amt Per Serving||% DV|
|Total Fat 76.5g||102 %|
|Saturated Fat 34.3g||171 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 220.6mg||68 %|
|Sodium 4283.7mg||148 %|
|Potassium 2244.6mg||59 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 82.5g|
|Protein 52.8g||75 %|
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: 1240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!