Ingredients
- 4 ounces sliced bacon (4 slices)
- 1 pound boneless skinless chicken thighs (diced into 1 inch pieces)
- 1 yellow onion, diced
- 1/2 bell pepper, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 30 ounces whole kernel corn (fresh, or frozen corn kernels)
- 15 ounces creamed corn
- 24 ounces red potatoes (chopped into 1" pieces)
- 2 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 1/3 cup heavy whipping cream
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper, to taste
- 1 cup shredded mozzarella cheese
- 2 green onions (sliced)
How to Make
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Step 1: Heat large skillet on medium heat. Fry bacon until crispy and set aside.
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Step 2: Season chicken lightly with salt and pepper, then saute in bacon grease until browned on all side, place into a large pot.
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Step 3: Saute onion, pepper, carrots. and celery, add to pot.
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Step 4: Add remaining ingredients, EXCEPT cream and cheese.
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Step 5: Bring to a low boil, then reduce to simmer and cook until potatoes are fork tender.
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Step 6: Add cream and mash potatoes using a potato masher.
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Step 7: Add salt and pepper to taste.
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Step 8: Serve topped with mozzarella, crumbled bacon and green onions.
Tips & Variations
- Skillet
- Large pot with lid
We hope you enjoy this recipe!
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