1 onion, chopped
1 celery stalk, chopped
1 sweet red pepper, chopped
2 cans of cream-style corn
1 1/2 cups of chopped chicken, cooked
1 can of evaporated milk
1 teaspoon of chicken bouillon granules
1/2 teaspoon of pepper
8 bacon strips, cooked and crumbled
Heat some butter in a saucepan over medium-high heat. Add your onion, celery and red pepper and cook everything for six to eight minutes until everything turns tender. Stir in your corn, chicken, milk, bouillon and pepper and heat everything through. Stir occasionally and don’t bring it to a boil. Top everything with crumbled bacon and serve.