These are super cute and festive for the Spring and Easter Season
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6People
Calories 443kcal
Author Charisse Yu
Ingredients
4slicesbacon diced
1red pepperdiced (optional)
2-3stalks celerydiced
1oniondiced
3clovesgarlicminced
3tbspbutter
⅓cupflour
6cupschicken stock
2large potatoespeeled and diced
2cupsfresh corn
2bay leaves
½tspfresh thyme
½tspsalt
¼tsppepper
3cups cooked chicken breast.
1cuphalf and half
½cupheavy cream
Instructions
In a large pot, cook bacon until crispy then remove from pan setting aside for later. In the bacon fat saute peppers, onions and celery until soft, about 3-5 min. Add in garlic and cook for another minute.
Add butter to pan, once melted, sprinkle flour and stir. Cook for 2-3 minutes, stirring frequently. Slowly add in the chicken stock, while whisking vigorously until well combined. Add in potatoes, corn, bay leaf, thyme, salt and pepper. Bring to a boil, reduce to a simmer and cook uncovered for 10-15 minutes, or until potatoes are tender.
Add in cooked chicken and half and half, stir, then continue to cook on medium low heat uncovered for another 10-15 minutes. Add in heavy cream and cook for 1-2 minutes. Serve warm and top with crumbled bacon, fresh cilantro, green onions, shredded cheese and fresh chopped tomatoes!
Notes
Bell peppers are optionalI've also used canned corn instead of fresh