4 slices bacon, chopped
5 ml vegetable oil 1 tsp
4 carrots, peeled & cut into small chunks or shredded
175 ml onion, finely chopped 3/4 cup
1 chicken breast, boneless, skinless & cut into small pieces
500 ml corn kernels 2 cup
375 ml hash brown potatoes, diced (frozen – no need to thaw) 1 1/2 cup
salt & pepper to taste
1 L chicken broth 4 cup
10 ml cornstarch 2 tsp
10 ml cold water 2 tsp
1 can evaporated milk (10 oz / 284 ml)
In a large saucepan, saute bacon over medium-high heat until crispy. Transfer to plate lined with paper towels. Drain most of fat from pan. Reduce heat to medium. Add carrots and onion, scraping up any brown bits form bottom of pan, for about 5 minutes or until onion is softened. Add reserved bacon, chicken, corn, hash browns, salt and pepper to taste and broth. Bring to boil. Reduce heat to low, cover, leaving lid ajar. Simmer for 15 minutes or until chicken is no longer pink inside.
In small bowl, whisk together cornstarch and cold water until smooth. Stir into soup, along with evaporated milk. Simmer, stirring, until steaming and slightly thickened.
Serves: 6