2 to 4 slices of bacon diced
1 half pound potatoes (about 2 large or 3 small)
1 small onion chopped
1 stock celery chopped
1 large or about 6 baby carrots thinly sliced
1 pound skinless boneless chicken breast halves (about 4)
2 tablespoons flour
1 chicken flavored bullion envelope
2 cups milk
1 15 to 17 ounce can cream style corn
In 3 qt casserole cook bacon on high covered 2 to 3 minutes or until crisp.
Remove bacon with slotted spoon and set aside
Add potatoes, carrots, celery and onions to bacon drippings.
Cook 6 to 7 minutes or until tender. Stir halfway through cooking.
Add chicken. Cook covered 3 to 4 minutes until chicken is pink.
Stir once during cooking. Sprinkle flour over chicken. Stir to blend.
Add bullion, milk and corn. Cook covered on high 8 to 10 minutes or until boiling. Mixture will thicken slightly. Stir occasionally. Season to taste.
Sprinkle with reserved bacon.
In step where corn and milk is added, add 2 tablespoons chili powder and 1
can green chilies chopped and drained. Sprinkle with cheddar cheese before serving. Frozen stew vegetables may be used if desired. Just cut out the step where raw vegetables are cooked.
Additionally, the recipe can be converted to crockpot in this manner.
Follow microwave instructions until the soup and milk are added. Pour all
ingredients in crockpot and simmer on low for about four hours or until
vegetables are done to the desired degree of tenderness.