Adapted from Bun in My Oven Blog

Serves 4-6



2x 14 oz cans corn niblets

1x 14 oz can creamed corn

1 package of bacon

1 cup of onions, diced small

3 medium potatoes, chopped into bite sized chunks (I used Idaho)

2 tbsp all-purpose flour

3 cups whole milk

2 cups chicken stock

1 tsp dried thyme

1 tsp dried mustard

1/4 tsp cayenne pepper

1x 4 oz can chopped green chilis

2 cups roasted chicken, shredded (Rotisserie)

salt and pepper

Handful of grated sharp cheddar, bacon bits, and cilantro for garnish



  1. In a large stockpot fry the bacon pieces till crisp. Remove from the pan leaving about 2 tbsp of drippings and set aside.
  2. Sautee onions until soft then add potatoes and cook for 1-2 minutes.
  3. Sprinkle in flour and cook, stirring constantly for about 1 minute. Pour in the milk, chicken stock, spices and stir well. Bring to a boil over medium heat, stirring occasionally.
  4. Reduce heat to low and simmer 12-15 minutes, until, potatoes are tender.
  5. Add corn, chicken, and green chilis. Cook over low heat until heated through.
  6. Garnish with bacon, cheddar and cilantro.