Chicken and Corn Chowder

2 t. vegetable oil
2 medium onions, chopped
5 ounces red potatoes, cut into small cubes
1 medium carrot, chopped
2 celery stalks, chopped
1/2 medium red bell pepper chopped
1/2 medium green pepper, chopped
2 cups frozen corn kernels
4 ounces chopped, cooked chicken breast
2 cups low-sodium chicken broth
1 1/2 cups evaporated skimmed milk
1 t. salt
1/2 t. pepper
big pinch cayenne pepper, or crushed red pepper flakes (optional, but this is what gives it the heat!)
3 slices crisp-cooked bacon, crumbled
fresh flat leaf parsley, chopped

In a medium pot, heat vegetable oil and add chopped onions; cook until softened.

Add potatoes, carrot, celery, bell peppers, corn, chicken, broth, milk, salt, pepper and optional cayenne pepper. Bring liquid to a boil. Reduce heat and simmer for 10 minutes, or until vegetables are tender and soup is slightly thickened. Stir in bacon .

Top each serving with chopped fresh parsley, and serve with Tabasco sauce.

Serves: 4

6 Poodles

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