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Ingredientes
- 4 ounce bacon diced
- 1 sm onion peeled, diced
- 2 x celery stalks diced
- 8 sprg thyme
- Â Â Salt
- Â Â Freshly-grnd black pepper
- 3 c. chicken stock skimmed of fat
- 3 x ears yellow corn kernels
- 5 ounce fingerling potatoes sliced
- 1 x poblano chile seeded, diced
- 1Â 1/2 c. half-and-half
Direcciones
- Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, till bacon is deep golden and all the fat has rendered, about 4 min. Remove bacon with slotted spoon, transfer to paper towels, and set aside. Throw away all but 2 Tbsp. of bacon fat.
- Add in onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat till translucent/soft, about 8 min. Add in stock; bring to a boil. Reduce heat to medium; simmer 15 min.
- Add in corn, potatoes, and chile; cook till potatoes are tender, 8 to 10 min. Remove and throw away thyme. Add in half and half, simmer till soup is warm. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pcs.
- Makes 4 servings.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 214 | 62% |
| Total Fat 24.1g | 30% |
| Saturated Fat 10.98g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 296mg | 12% |
| Potassium 603mg | 17% |
| Total Carbs 27.29g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.53g | 2% |
| Protein 9.12g | 15% |
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