4 slices bacon, chopped
1 cup chopped onion (1 medium)
1 can (15 1/4 oz.) HEB Cream Style Corn
1 can (7 oz.) chopped green chilies, drained
1 pound potatoes, washed and cut into 1/2-inch pieces
2 cans (14 oz. each) chicken broth
Heat a large soup pot over medium-high heat. Add bacon and cook for 2-3 minutes or until crisp.
Remove 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.
Add 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
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