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Add a photoServings: 8
Ingredients
- 1 lb Bacon
- 1 lrg Onion, minced
- 1 can Cream of chicken soup
- 1 pt Half-and-half
- 2 can Creamed corn Salt and pepper, to taste
Directions
- Start by cooking up the bacon. Grandma fried her bacon in a cast iron skillet, as does Freni, but when it's my turn to cook, I zap it in a microwave. Crumble the cooked bacon and set it aside, saving two or possibly three Tbsp. of the grease.
- In a large pot, saute/fry the onion in the bacon grease till it softens and begins to brown. Stir in the cream of chicken soup and the half-and-half.
- Dump in the creamed corn and season to taste with salt and pepper. Serve with the crumbled bacon sprinkled on top. This soup tastes even better when made the day before and allowed to sit in the refrigearator overnight. Just rmemeber to heat it up very slowly the next day so it doesn't scorch, as it is rather thick.
- Freni, Cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 395 | |
| Calories from Fat 313 | 79% |
| Total Fat 34.89g | 44% |
| Saturated Fat 13.48g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 750mg | 31% |
| Potassium 275mg | 8% |
| Total Carbs 10.84g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.59g | 1% |
| Protein 9.93g | 16% |
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