1cupchopped onion (1 medium),
1can (15 1/4 oz.) HEB Cream Style Corn,
1can (7 oz.) chopped green chilies, drained,
1poundpotatoes, washed and cut into 1/2-inch pieces,
2cans (14 oz. each)chicken broth,
1Heat a large soup pot over medium-high heat. Add bacon and cook for 2-3 minutes or until crisp.
2Remove bacon and place on paper towels to drain, reserving 1 tablespoon of bacon drippings in soup pot. Heat drippings over medium-high heat. Add onion and cook for 4 minutes or until golden brown.
3Add corn with juice, green chilies, potatoes and chicken broth; stir to combine. Bring soup mixture to a boil and reduce heat to medium-low heat. Cover and cook for 20 minutes. Before serving, add cooked bacon.
No Nutritional Information Available