Peel and cubes potatoes. Cut up onion. Cook potato and onion in soup pot with water. Can add some chicken bouillon if desired. Meanwhile, chop bacon finely and partially cook. Add to soup pot when potato is tender. Add corn and milk and cook until almost boiling. Dissolve cornstarch in cold water or milk and add to soup. Stir constantly to avoid burning the milk. Season with salt and pepper and add butter to pot.
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 42.1mg||1 %|
|Potassium 1466mg||39 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 56.9g|
|Protein 7.4g||11 %|
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Calories per serving: 299
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