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Source:  Adapted from Cooking Light magazine (Printable recipe)

Tracey Harrelson
  • minutes
  • Serves

INGREDIENTS

5 cups

chicken broth

2

boneless chicken breasts, diced into small pieces

2

potatoes, diced

3 tbsp

butter

1

onion, diced

6 tbsp

all-purpose flour

1/4 cup

dry white wine

1 cup

light cream or milk

2 16 ounce cans

cream-style corn

3 cups

frozen corn kernels, thawed

1

red bell pepper, finely diced

1/4 cup

chopped fresh parsley

salt & pepper,