Ingredients1 h 5 m servings 348 cals
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Per Serving: 348 calories; 6.8 g fat; 64.1 g carbohydrates; 12.8 g protein; 17 mg cholesterol; 1536 mg sodium. Full nutrition
ReviewsRead all reviews 4
My husband and daughter loved this soup! I was in a rush for time so I did use the whole bag of hashbrowns seasoned well added with 1 tablespoon of butter and it was a hit with my family. I made...
Just ok. Made as directed, except frozen vs. canned corn. I didn't like the cream corn in it. I won't be making this again.
The recipe was "ok". The ratio of bacon to the other ingredients was a bit over the top, but saved it. The canned corns added a "yuk" factor. This recipe would be far better with fresh or f...