Directions:
- In a large skillet over medium heat, fry the bacon until crisp and set aside.
- Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
- Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
- While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
- Transfer the sauteed veggie mixture to the crock pot.
- Stir to mix, cover and cook on high for 6-7 hours.
- Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.17 Kcal (1001 kJ) | ||
| Calories from fat | 113.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 19% | |
|---|---|---|---|
| Cholesterol | 29.9mg | 10% | |
| Sodium | 461.45mg | 19% | |
| Potassium | 494.81mg | 11% | |
| Total Carbs | 26.15g | 9% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 6.7mg | 37% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.45 Kcal (475 kJ) | ||
| Calories from fat | 53.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 19% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 10% | |
| Sodium | 218.88mg | 19% | |
| Potassium | 234.71mg | 11% | |
| Total Carbs | 12.4g | 9% | |
| Sugars | 2.29g | 19% | |
| Dietary Fiber | 1.99g | 17% | |
| Protein | 2.77g | 12% | |
| Vitamin C | 10.1mg | 36% | |
| Vitamin A | 0.3mg | 18% | |
| Iron | 3.2mg | 37% | |
| Calcium | 19.7mg | 4% | |
* 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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