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Prep time
10 minutes
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Cook time
50 minutes
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Serves
6
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Ingredients
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4
bacon slices
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2
chicken breasts, cut into bite sized pieces
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1/2 cup
chopped onion
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1/2 cup
diced red bell pepper
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1
clove garlic, minced
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2 cups
diced red potatoes
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1 cup
frozen whole kernel corn
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1/4 cup
flour
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1 cup
milk
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3/8 cup
shredded cheddar cheese
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1/4 teaspoon
salt
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1/8 teaspoon
pepper
Directions
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Cook bacon in a large pot over medium high heat until crisp. Remove bacon from pan, crumble, and set aside.
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Saute chicken, onion, bell pepper, and garlic in bacon fat for 5 minutes. Add broth and potatoes; bring to boil.Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
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Add corn; stir well. Place flour in bowl. Gradually add milk, stirring with a whisk until blended. Add to soup.Cook over medium heat 15 minutes or until thick, stirring frequently.
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Stir in cheese, salt, and pepper. Top with crumbled bacon.
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