Ingredients
- 425 gr chicken
- 300 gr sweet corn from cob (cut)
- 240 ml cream (heavy)
- 150 gr russet potatoes (diced)
- 65 gr pepper (red diced)
- 60 gr sweet onion (diced)
- 24 gr flour
- 2 gr parsley (fresh chopped)
- 2 slices bacon (raw diced)
Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and Florida sweet corn and stir for approximately two minutes; add flour and stir for one minute; andd stock and stir until smooth, birng to a boil, add potatoes and simmer for 15-20 minutes to desired consistency; add cream and simmer 2 more minutes. Season with fresh parsley, salt and pepper.
