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Ingredients
- 8 Bacon diced thick cut
- 2 Chicken Breasts cut into bite size pieces
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 Bell Peppers Red, Orange, etc.. Cut into bite size pieces
- 1 Sweet Onion Chopped
- 1 Jalapeno Pepper finely chopped
- 4 Garlic Cloves minced
- 1/3 C All Purpose Flour
- 6 C Chicken Stock
- 2 Yukon Gold Potatoes cut into bite size pieces
- 3 ears Corn kernels removed
- 1 Pint Heavy Cream
- 1 tsp Cayenne Pepper
- 2 Bay leaves
- 1/4 C Cilantro chopped
Ingredients
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Instructions
- Cook the Bacon in a large Dutch Oven over Medium-High heat until crispy. Remove the Bacon to a paper towel to drain and drain all but 1 Tb of the Bacon drippings.
- Add the Chicken to the pan. Sprinkle with the Salt and Pepper. Cook until no longer pink. Remove the Chicken to a large bowl
- Add the Bell Pepper and Onion to the pan and cook until just tender.
- Add the Jalapeno and Garlic to the Bell Peppers and Onion. Cook for an additional 3 minutes
- Stir in the Flour and cook for 1 minute
- Add the Chicken Stock and Potatoes. Bring to a boil then reduce to a simmer. Cook uncovered for 10 minutes
- Add the Chicken, Corn kernals, Heavy Cream, Cayenne Pepper and Bay leaves. Continue to simmer for 15 minutes.
- Discard the Bay leaves and serve topped with Bacon and chopped Cilantor
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