Directions:
- Fry the bacon in the bottom of a six quart stock pot. When the bacon is crisp, remove it from the pan and set it aside. Drain all but 2 Tbsp of the fat. Add the onions and celery to the bacon fat and saute until soft. Add the potatoes, water and chicken stock and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Stir in the chicken, corn and thyme. Slowly add the cream and then the parsley. Salt and pepper to taste. Serve hot sprinkled with bacon crisps.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3137.12 Kcal (13134 kJ) | ||
| Calories from fat | 1747.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 194.16g | 299% | |
|---|---|---|---|
| Cholesterol | 457.1mg | 152% | |
| Sodium | 4329.26mg | 180% | |
| Potassium | 4874.38mg | 104% | |
| Total Carbs | 246.24g | 82% | |
| Sugars | 42.82g | 171% | |
| Dietary Fiber | 28.3g | 113% | |
| Protein | 125.35g | 251% | |
| Vitamin C | 96.8mg | 161% | |
| Vitamin A | 2.7mg | 89% | |
| Iron | 14.2mg | 79% | |
| Calcium | 452.7mg | 45% | |
| Amount Per 100 g | |||
| Calories | 116.97 Kcal (490 kJ) | ||
| Calories from fat | 65.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 299% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 152% | |
| Sodium | 161.42mg | 180% | |
| Potassium | 181.75mg | 104% | |
| Total Carbs | 9.18g | 82% | |
| Sugars | 1.6g | 171% | |
| Dietary Fiber | 1.06g | 113% | |
| Protein | 4.67g | 251% | |
| Vitamin C | 3.6mg | 161% | |
| Vitamin A | 0.1mg | 89% | |
| Iron | 0.5mg | 79% | |
| Calcium | 16.9mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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