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Ingredientes
- 8 ounce bacon minced
- 1/4 c. good extra virgin olive oil
- 6 c. minced yellow onion (abt 4 large onions)
- 4 Tbsp. unsalted butter
- 1/2 c. all-purpose flour
- 2 tsp salt, kosher preferred
- 1 tsp freshly-grnd black pepper
- 1/2 tsp grnd turmeric
- 12 c. chicken stock or possibly canned low-sodium broth
- 6 c. medium-diced peeled white boiling potatoes (abt 2 lbs)
- 10 c. fresh or possibly frzn corn kernels (fresh about 10 ears, frzn about 3 pounds)
- 2 c. half-and-half
- 1/2 lb sharp white Cheddar cheese grated
Direcciones
- In large pot on medium-high heat, cook bacon in extra virgin olive oil till bacon is crisp, about 5 min. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add in onions and butter to fat, cook 10 min or possibly till onions are translucent/soft.
- Stir in flour, salt, pepper and turmeric; cook 3 min. Add in chicken stock and potatoes; bring to boil on high heat. Immediately reduce temperature from medium to medium-low and simmer, uncovered, 15 min, till potatoes are tender. If using fresh corn, cut kernels off cobs and blanch 3 min in boiling, salted water; drain. If using frzn corn, skip blanching process.
- Add in corn to soup. Add in half-and-half and cheese. Cook 5 min or possibly till cheese melts. Taste and adjust seasoning, adding salt and pepper if necessary.
- Presentation: Ladle soup into bowls. Garnish with bacon and serve.
- This recipe yields 12 to 14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 12 servings | |
| Calories 427 | |
| Calories from Fat 254 | 59% |
| Total Fat 28.71g | 36% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 1060mg | 44% |
| Potassium 635mg | 18% |
| Total Carbs 31.47g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.08g | 4% |
| Protein 14.3g | 23% |
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