In large saucepan, cook bacon over medium-high heat 6 to 8 minutes or until crisp, stirring frequently. Remove to small bowl. Discard all but 1 tablespoon of the bacon drippings; wipe out pan. Cook onion, celery and carrot in drippings 5 to 7 minutes or until tender, stirring frequently. Stir in thyme. In food processor, process 1 package of corn and cornstarch until creamy. Add pureed corn, corn kernels and broth to saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in beans and cream during last minute of cooking. Garnish with bacon and green onions.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 290, Total Fat 13g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 30mg, Sodium 880mg, Carb 38g, Fiber 9g, Total Sugar 5g, Added Sugar 0g, Protein 10g, Vitamin D 2%, Calcium 6%, Iron 8%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.