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Ingredients
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅛ tsp red pepper flakes
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  • 6 slices crisp-cooked bacon, crumbled
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