Ingredients
Scale
- 4–6 frozen chicken thighs
- 4–6 medium Yukon or Red potatoes, peeled and cut into small cubes
- 2 TB organic soy free wheat free chicken bouillon
- 2 (14oz) cans corn, with liquid
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- ½ teaspoon black pepper
- 1/4 cups cornstarch
- 2 cups Crock plant based whipping cream
- 2 cups shredded cheddar cheese
- 1 pound bacon, cooked and crumbled, OR 1-2 cups bacon bits
Instructions
- In a skillet, sauté the chopped onion in 1 tablespoon of oil until soft and golden. Set aside.
- In a large pot, add chicken thighs, potatoes, bouillon, corn with liquid, garlic, salt, and pepper. Cook over medium heat until it comes to a gentle boil.
- In a small bowl, whisk cornstarch into the plant-based cream until smooth with no lumps. Stir this mixture into the pot.
- Add in the sautéed onions. Continue cooking until the potatoes are tender and the chicken is cooked through.
- Stir in cheddar cheese and bacon. Mix until melted and combined.
- Serve hot.
- Prep Time: 10
- Cook Time: 45