Category: Soups, Stews and Chili
Cuisine: not set
1 pound | 500 g chicken thighs diced into 1-inch pieces
1 large yellow onion diced
1 red pepper (capsicum) deseeded and diced
3 cups fresh or frozen corn kernels (OR 2 X 420g | 15-oun washed and strained
1 x 420g | 15oz can creamed corn
24 ounces | 800g red potatoes (or 3-4 large potatoes) peeled and chopped into 1 1/2 inch pieces
2 cups chicken broth
2 teaspoons garlic powder
1 1/3 cup light / reduced fat cream (substitute with milk to
1 1/2 cups milk mixed with 1 tablespoon cornstarch (skim 2% or full fat. Almond milk may be used for dairy free options)
Salt to season (I use about 3-4 teaspoons -- adjus
1/2 cup mozzarella (or cheddar) cheese
1/2 cup diced bacon trimmed of fat
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