Chicken Corn Chowder 2 slices bacon, diced 2 1/2 lb unpeeled red potatoes, diced 225 g 1 lb boneless skinless chicken breast 450 g 3 green onions, sliced 3 2 tbsp. Flour 30 ml 1 chicken flavour bouillon envelope 1 2 cups milk 500 ml 1 16 oz. Can cream corn 500 g In a 3 quart casserole, cook bacon on high in microwave for 2 to 3 minutes Or until crisp. Remove bacon with slotted spoon and set aside. Add potatoes To drippings. Cook on high, covered for 6 to 7 minutes until tender, Stirring once half way through. Add chicken and green onions. Cook covered For 3 to 4 minutes until chicken is no longer pink, stirring once. Sprinkle Flour over chicken. Stir to blend. Add bouillon, milk and corn. Cook on high For 8 to 10 minutes or until mixture comes to a boil and thickens slightly, Stirring occasionally. Season with salt and pepper and sprinkle with bacon.
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