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I know it's past the holidays and maybe you are tired of cooking, but on some cold night a little while from now you really need to try this out. SO delicious!
Ingredients:
8 slices of bacon
1/2 an onion chopped
1/2 a bell pepper chopped (Green, Red, Yellow, or Orange is fine.)
1-3 TBS of chopped jalapeno (canned or fresh)
1 TBS chopped garlic
3 large chicken breasts
6-8 medium potatoes chopped into 1 inch segments
2 cups of frozen corn
4 cups of chicken broth
3/4 cup of butter
3/4 cup of flour
4 cups of whole milk
In a large stock pot (you'll need two for this recipe), fry the bacon until it is crisp. Remove from pan. In the bacon grease saute chopped onion, bell pepper, jalapeno, and garlic until tender. Add in chicken breast, season to taste with salt and pepper, and cook until they are cooked through. Shred with forks. Pour four cups of chicken broth into the pan. Bring to a boil. Add the chopped potatoes and boil on medium heat till potatoes are tender. (Depending on the size of your potatoes you may need to add a bit of water. Only add as much as you need to, or you can add more chicken broth if you prefer.)
In a separate large stockpot melt 3/4 cup of butter. Stir the flour into this till it forms a thick paste. Brown on medium heat for just a few minutes to bring out the flavor. Then, when the potatoes in the other pot are done, add the 4 cups of milk all at once. Stir quickly to mix the flour mixture in with the milk. Heat slowly until it starts to get good and thick. Add in the chicken and potatoes mixture from the other pot and the 2 cups of frozen corn. Mix it all together and let it cook for another five minutes to ensure a good mix and that the corn is heated through. Enjoy!
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