INGREDIENTS
4
strips bacon
2
large carrots, peeled and thinly sliced (a little over 1 cup)
2
celery stalks, thinly sliced (about 1 cup)
1/2
medium yellow onion, diced (about 3/4 cup)
3 cloves
garlic, minced
1 14 ounce can
cream-style corn
2 14 ounce cans
corn, drained (or use about 3 cups frozen)
2
large sweet potatoes, peeled and cubed (or regular potatoes)
3
boneless skinless chicken breasts, cubed
5 cups
chicken broth (I use reduced sodium)
1 tbsp
fresh thyme
2
teaspoons dried parsley flakes
1 tsp
salt
1
teaspoon freshly ground black pepper
1
and 1/2 cups (360ml) whole milk
2 tbsp
cornstarch
optional: fresh (or dried) parsley for garnish