Great Recipes

• 2 slices bacon, diced
• 1 small onion, chopped
• ¾ cup red pepper, finely diced
• 1 (10-ounce) can cream of potato soup
• 1 (14-ounce) can creamed corn
• ¼ cup milk
• 1 cup cooked PERDUE® OVEN STUFFER® Roaster chicken from Grilled Dry-Rubbed Chicken with Cool & Creamy Salsa, diced

In saucepan, sauté bacon until crispy. Remove from pan onto paper towel. Discard all but 1 tablespoon of bacon fat. Sauté onion and peppers in bacon fat over medium-low heat until onions are softened, about 6 minutes. Add soup, corn, milk and ¼ cup of water. Increase heat to medium and cook for 5-7 minutes or until heated through.

Add chicken and heat for 5 minutes.

Divide among 4 soup bowls and garnish with crisp bacon pieces. Serve immediately.