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Yield: 1 Gallon

Step One

    1/2 Pound Onions -- diced
    1/4 pound Celery -- diced
    1/2 Large Green peppers -- diced
    1/4 pound Bacon Slices -- diced

Step Two

    1/2 gallon Chicken stock
    1/2 Teaspoon White Pepper
    1/2 Teaspoon Thyme
    1/2 Teaspoon Tabasco Sauce
    1 3/4 pounds Corn, Frozen
    1 1/2 Pounds Potatoes -- diced

Step Three

    1/4 pound Butter
    3/8 cup Flour

    Step Four
    3 Cups Heavy Cream

[1) Saute Vegetables with Bacon, browning slightly.

[2) Add Stock, Seasoning, Corn & Potatoes.

[3) Make Roux with Flour & Butter, cook 5 minutes.

[4) Combine Cream with Roux and Heat, stirring; combine with soup and heat for 10-15 minutes

Per Serving: 5363 Calories; 392g Fat (64.7% calories from fat); 97g Protein; 384g Carbohydrate; 39g Dietary Fiber; 1255mg Cholesterol; 19801mg Sodium.


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