INGREDIENTS
2
Chicken breasts, cooked and diced
2 cups
Corn, frozen Kernels
1/8 cup
Onion
1/8 cup
Parsley, Fresh
1/8 cup
Red bell peppers
1 lb
Russet potatoes, cooked and diced
1
Chicken bouillon cube
1 cup
Chicken stock
2 tsp
Hot sauce
2 tsp
Sugar
1 cup
Heavy cream
1 cup
Milk