This recipe was originally from emeals. While I don’t subscribe to their service any longer, I am grateful for all the ideas and for helping me learn how to plan my meals for the week.
3 slices bacon
1 and 1/2 cups corn kernels
14 oz can chicken broth
2 cups milk
6 medium-size red potatoes, cut into 1/2-inch cubes
3 cups shredded or chopped chicken
2 tablespoons chopped fresh basil
salt and pepper to taste
Cook bacon in a medium saucepan over medium heat until crisp; remove bacon from pan, crumble, and set aside, reserving 2 teaspoons drippings in pan. Add corn, chicken broth, milk and potatoes. Cover, reduce heat, and simmer until potatoes are tender. Stir in chicken, basil, salt, and pepper; cook 2 minutes or until bubbly and thickened. Sprinkle each serving with crumbled bacon.
This goes well with crusty artisan bread. I usually served with a bagged salad, my number 1 favorite shortcut. Trader Joe’s spinach salad kit!