- 8
- 15 mins
- 30 mins
Ingredients
- 8 slices of Bacon, chopped
- 1 lb boneless skinless chicken breast, chopped
- 1 cup sweet onion, chopped
- pinch crushed red pepper flakes
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups lower-sodium chicken broth
- 2 large yukon gold potatoes, chopped
- 2 cups fres sweet corn
- 1 1/2 cups whipping cream
- 1/2 tsp cayenne pepper
- 2 bay leaves
- Salt and Pepper
Preparation
Step 1
1. In a 5 or 6qy Dutch Oven, Cook Bacon till Crisp, Remove Bacon with a Slotted Spoon; and Set Aside ; Reserve 1 tbsp . Bacon Grease in Pan, Salt and Pepper Chicken, Add Chicken to Pan, Stir , Over Medium High Heat untill Chicken is no longer pink; Remove Chicken from Pan cover and SET ASIDE.
2. Add Onion to same Pan, Cook and Stir till tender, Then Add pepper flakes and Garlic, Cook 3 mins stirring. Stir in the Flour, Stir and cook 1 min. Add the Broth and the Potatoes, Bring to Boiling.
3. Reduce Heat to a Low Simmer, Cook Uncovered for 10 mins untill the potatoes are Just Tender; Stir Occasionally, Then Stir in the chicken, corn, cream, cayenne and the Bay Leaves; Simmer for 15 mins uncovered, stiring Occasionally. Take out Bay Leaves and Discard before serving.