Creole Chicken Bacon Corn Chowder

Serves 6

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!