READY IN: 1hr 10mins


  • 12 lbbacon, sliced into large pieces
  • 12 medium sized sweet onion, chopped
  • 3tablespoonsflour
  • 32ounceslow sodium chicken broth, 4 cups
  • 3lbsred potatoes (quartered or halved depending on size)
  • 1 12 cupsshredded cheddar cheese
  • 2cupswhole milk or 2 cupsalmond milk
  • 2 -4tablespoonsadobo sauce (from can of chipotle peppers)
  • 2teaspoonsTABASCO® brand Chipotle Pepper Sauce
  • 2earsfresh corn, kernels removed and cobs discarded
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • Toppings

    Serving Size: 1 (427) g

    Servings Per Recipe:6

    Calories: 563.5

    Calories from Fat 276 g 49 %

    Total Fat 30.7 g 47 %

    Saturated Fat 13.6 g 67 %

    Cholesterol 63.5 mg 21 %

    Sodium 626.4 mg 26 %

    Total Carbohydrate52 g 17 %

    Dietary Fiber 4.9 g 19 %

    Sugars 8.8 g 35 %

    Protein 22.8 g 45 %


  • Heat a stockpot over medium-high heat.Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
  • Reduce heat to medium, add onions.Cook until soft and translucent, about 5 minutes.
  • Sprinkle flour over onions and cook, stirring constantly, about another minute.This will remove the raw flour taste.
  • Slowly pour in chicken stock, whisking constantly until smooth.
  • Add potatoes, bring to a boil and simmer until potatoes are very soft, 15 to 30 minutes, depending on the size of the potatoes.
  • Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to melt into the soup.
  • Stir in cheese until melted and smooth.
  • Add milk, adobo sauce, tabasco, and fresh corn.Bring back to a simmer and cook for an additional 10 minutes or until very hot.
  • Season well with salt and pepper.Ladle into bowls and top with cheddar cheese, sour cream, chopped green onion, crumbled bacon, and/or fresh chopped cilantro.
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