· 1 slice bacon
· 2 red potatoes, diced
· 1 chicken breast, cut into uncooked chunks
· 1 chicken bouillon cube, 1 teaspoon if using powder bouillon
· 1 cup milk
· 1-8 oz. can cream style corn
· 1 green onion, sliced
1. Cook bacon until crisp, remove and set aside to cool. Crumble.
2. Add potatoes to bacon drippings. Cover and cook for 5 minutes, stirring occasionally.
3. Add chicken, cover and cook for 5 minutes, stirring occasionally.
4. Add bouillon, milk and corn. Bring to a boil and simmer for 2 minutes.
5. Add onion and bacon on top of soup.