Chicken Corn Chowder | Constant Cookbook

Ingredients

• 2-3 slices of thick cut bacon, cooked and sliced (grease reserved)*
• 3 small yukon gold or red potatoes, chopped to bite size
• 2-3 cups chopped assorted veggies (I use cauliflower, butternut squash, and green beans
• 1/2 onion diced (1/2 cup)
• 2 tablespoons flour
• 1 tablespoon of chicken bouillon or 1 heaping teaspoon or better than bouillon
• 3 cups milk
• 1 can creamy-style corn
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cook bacon in a medium or large heavy pot (this is the same pot you'll cook the soup in). Once bacon is cooked, remove from pan and set aside to cool.
• Add in the onion and chicken to the pot with the bacon grease still warm. Brown the chicken on both sides (3 min on each side). Add in the potato and cook for a few minutes.
• Sprinkle the flour over the chicken and potatoes as well as the chicken bouillon. Stir to coat the chicken with flour. Gradually add in the milk and stir to combine.
• Add in the potatoes, veggies, cream-style corn, salt and pepper.
• Bring to a boil and reduce heat to simmer. Cook 15-20 minutes, or until veggies are done.
• Serve with crumbled bacon on top.