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2 Lbs Chicken, Cut Into Cubes
(I used boneless skinless thighs)
4 Medium Potatoes & 1 Onion, Small Diced
2 Tbsp Oil & 1 1/2 Tbsp Flour
48 Oz Low Sodium Chicken Broth
4 Cups Fresh or Frozen Corn Kernels
3/4 Cup Bacon Crumbles
2 Tsp Louisiana Creole Seasoning
1 Tsp Salt
In a small stock pot add a little bit of oil and brown the chicken cubes. Add the potatoes and onions and sauté for 10 minutes then add 1 1/2 tbsp flour and stir in well. While that is sautéing, in a blender puree 2 cups of the corn and half of the broth. Add to the stock pot with the remaining broth, bacon and seasonings. Simmer for 20 minutes and enjoy!