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Ingredientes
- 3 ounce slab bacon, minced
- 1 sm. onion
- 1/2 c. minced sweet red pepper
- 1/2 c. minced leek
- 1 teaspoon dry thyme
- 1 teaspoon marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 sweet potatoes, peeled & cut in sm. chunks
- 1 c. whole kernel corn
- 1 (14 ounce) can chicken broth/stock
- 3 c. water
- 2 teaspoon cornstarch
- 1/2 c. heavy cream
Direcciones
- In 4 qt saucepan, saute bacon till crisp. Remove and set aside. Add in onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings. Saute 10 min. Add in sweet potatoes, corn, chicken broth/stock and 2 1/2 cups water. Cook till sweet potatoes are tender 15-20 min.Mix cornstarch with remaining 1/2 cup water; stir into soup mix. Heat to boiling, stirring constantly, cook till thickened. Reduce heat to low, stir in cream and bacon; heat just till bubbles appear at side of pan. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 808g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 104 | 37% |
| Total Fat 11.9g | 15% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 993mg | 41% |
| Potassium 769mg | 22% |
| Total Carbs 40.11g | 11% |
| Dietary Fiber 6.6g | 22% |
| Sugars 8.12g | 5% |
| Protein 6.54g | 10% |
