1 lb (500 g) boneless, skinless chicken breasts (approx. 4), cut into ½ inch cubes
4 slices, bacon, chopped
2 Tbsp (30 ml) butter, cut into small pieces
1 large red pepper, diced
1 small onion, diced
1 jalapeños, seeded and diced
2 cloves garlic, minced
1/4 cup (60 ml) all-purpose flour
4 cups (1000 ml) chicken broth
2 medium red potatoes, peeled and chopped into ½ inch pieces
1 bay leaf
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) black pepper
1 cup (250 ml) frozen corn
1 cup (250 ml) half and half 10% cream
Chopped green onions for garnish
Method
In a large pot, cook bacon until crispy. Remove bacon and set aside.
Add butter to bacon drippings, red and yellow peppers, onion, jalapenos, and sauté for 3 minutes. Add garlic and sauté 30 seconds.
Whisk in flour and cook 1 minute, stirring constantly. Slowly add in chicken broth and whisk until well blended.
Add chicken, potatoes, bay leaves, salt, and pepper. Reduce heat to medium-low and cook uncovered 10 minutes, stirring occasionally until the potatoes are tender and the chicken is cooked.
Add the corn, cream, and half the cooked bacon. Simmer, uncovered for an additional 10-15 minutes, stirring occasionally.
Serve topped with chopped green onion and the remaining bacon.
1 hour 50 minutes
