Ingredients
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 cups peeled and diced potatoes
- 4 cups chicken broth
- 2 cups cooked chicken breast shredded or diced
- 2 cups corn kernels fresh or frozen
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the grease in the pot.
- In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft.
- Add the diced potatoes, chicken broth, shredded chicken, and corn to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
- Stir in the heavy cream and cooked bacon. Season with salt and pepper. Heat through, then serve garnished with fresh parsley.
