Categories: Chicken, Main Dish, Stew

Ingredients

• 4 slices bacon
• 1 large onion , diced
• 2 garlic cloves , minced
• 6 cups chicken broth
• 2 russet potatoes , peeled and diced
• 3 cups corn kernels
• 1 1/2 cups shredded cooked chicken
• 2 cups half-and-half
• 1 cup shredded sharp cheddar cheese
• cayenne , a pinch (or to taste)
• salt
• pepper
• 1/4 cup minced fresh parsley

Directions

1. In a large soup pot, fry bacon over med-high heat until crisp.

2. Remove bacon strips to a paper towel, leaving bacon fat in pot.

3. Add onion and garlic to bacon fat; saute 3 minutes.

4. Add broth, diced potatoes, and corn; bring to a boil; decrease heat to medium.

5. Simmer 20 minutes, stirring often.

6. Return bacon to pot; stir in chicken and half-and-half.

7. Continue to simmer 5 minutes; do not boil.

8. Stir in cheese, cayenne, salt, and pepper to taste.

9. Stir until cheese has melted.

10. Remove from heat and stir in parsley.

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