Ingredients
- 8 slices bacon, chopped
- 1 lb. skinless, boneless chicken breast, cut into bite sized pieces
- 1 1/2 cups chopped red sweet pepper
- 1 cup chopped sweet onion
- 1-2 fresh jalapeno peppers, finely chopped
- 4 cloves garlic, minced
- 1/2 cup flour
- 6 cups chicken broth
- 2 large Yukon Gold potatoes, chopped
- 2 cups fresh sweet corn kernels
- 1 1/2 cups whipping cream
- 1/2 tea. cayenne pepper
- 2 bay leaves
Preparation
Step 1
In a 5-6 qt. Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 Tbsp. drippings in pan.
Add chicken to pan. Sprinkle with 1/2 tea. each salt and pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet pepper and onion to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with jalapeno slices, if desired.
Makes 8 servings