Ingredients
- 2 ounces sliced bacon (more to taste, 2 slices)
- 1 pound boneless skinless chicken breast (cubed)
- 1 yellow onion (peeled and chopped, large onion)
- 1 red bell pepper (seeded and chopped, large bell pepper)
- 2 garlic cloves, minced
- 4 1/2 cups chicken broth
- 1 2/3 cups diced potatoes (red potatoes, with or without skins, to you liking)
- Seasoning (1 envelope Goya jamon ham flavored seasoning, optional)
- 2 1/4 cups whole kernel corn (fresh or frozen)
- 1/2 cup all-purpose flour
- 2 cups milk ( I use 2% milk)
- 1 cup shredded cheddar cheese (may add more to your taste)
- 1/2 teaspoon salt (more or less to taste)
- 1/4 teaspoon freshly ground black pepper
How to Make
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Step 1: In a soup pot, saute bacon until crisp. Remove bacon from the pot; crumble and set aside.
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Step 2: Saute chicken, onion and bell pepper over medium heat in the bacon grease for 5 minutes.
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Step 3: Stir in chicken broth, potatoes and Goya seasoning (if using); bring to a boil.
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Step 4: Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
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Step 5: Add corn; stir well.
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Step 6: Place flour in a medium bowl. Gradually whisk milk into the flour.
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Step 7: Stir milk mixture into the pot. Cook over medium heat for 15 minutes, or until thickened, stirring frequently.
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Step 8: Stir in cheese, bacon, salt and pepper. Enjoy!
We hope you enjoy this recipe!
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