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Chicken Corn Chowder Recipe
(I usually double recipe)
2 slices bacon, diced
½ pound potatoes, unpeeled and diced (we used red potatoes)
1 pound boneless, skinless chicken-breast halves, cut into 1-inch chunks
3 green onions, sliced
2 tablespoons flour
1 chicken-flavor bouillon envelope
2 cups milk
1 15 to 17 ounce can cream-style corn
1. In 3-quart casserole, cook bacon, covered, on high 2½ to 3 minutes until crisp. Remove bacon with slotted spoon; set aside.
2. Add potatoes to drippings. Cook, covered, on high 6 to 7 minutes until tender, stirring once halfway through cooking. Add chicken and green onions. Cook, covered, 3 to 4 minutes until chicken is no longer pink, stirring once.
3. Sprinkle flour over chicken; stir to blend. Add bouillon, milk, and corn. Cook, covered, on high 8 to 10 minutes until mixture comes to a boil and thickens slightly, stirring occasionally. Add salt and pepper to taste. Can be served with crumbled bacon on top.
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