Recipe Details
Ingredients
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5slicesbacon, diced
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1largeonion, chopped
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4potatoes, peeled and cubed
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5cupschicken broth
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½teaspoondried oregano
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salt and pepper to taste
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1(11 ounce) cancream-style corn
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1(10 ounce) canwhole kernel corn, drained
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½cupheavy cream
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½cupshredded Monterey Jack cheese
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½cupshredded Cheddar cheese
Cooking Directions
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Cook and stir bacon in a large pot over medium heat until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break bacon into pieces in the pot.
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Place onion in the pot and cook until transparent, about 5 minutes. Mix in potatoes and cook until they begin to turn translucent, about 10 minutes more. Stir in chicken broth and season with oregano, salt, and pepper. Bring to a boil over high heat. Cover and simmer over low heat until potatoes are soft, about 30 minutes.
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Pour in cream-style corn and whole kernel corn and cook for 10 more minutes.
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Stir in cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories344 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 10g |
48% |
| Cholesterol 54mg |
18% |
| Sodium 456mg |
20% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 5g |
16% |
| Total Sugars 4g |
|
| Protein 12g |
25% |
| Vitamin C 31mg |
34% |
| Calcium 179mg |
14% |
| Iron 2mg |
10% |
| Potassium 781mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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