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Kitchen Guy's
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½ pound bacon, diced
2 pounds chicken breast, cut into cubes 2 cups onion, chopped 1 medium red bell pepper, seeded and chopped 2 garlic cloves, minced 7 cups chicken broth |
3 medium potatoes, cubed 2 15 oz. cans corn, drained 1 cup flour 4 cups milk 2 cups Cheddar cheese Salt and white pepper to taste |
Here's how to make it:
Cook bacon over medium heat in a large stock pot until crisp. Remove bacon from pan, leaving the reserved amount of bacon fat in the pot. Crumble bacon and set aside on paper towels to drain.
Raise heat to medium-high and add the cubed chicken and cook (briefly) until lightly browned. Remove with slotted spoon and set aside.
Add onions and bell peppers to pot. Lower the heat to medium and cook, stirring occasionally for 5 minutes, or until the vegetables are softened. Add garlic and cook 1 minute longer.
Add chicken broth, potatoes, corn, and cooked chicken. Bring to a boil, then lower the heat and cover and simmer until potatoes are tender, but not yet fully cooked, approximately 10 minutes.
Place flour in a bowl and whisk in milk until smooth and blended. Add to pot, stir, and cook for an additional 15 minutes. Season to taste with salt and pepper.
Send your questions and comments to me at chefjim@kitchenguy.biz