4 pieces thick cut bacon, cut into small pieces(remove excess fat)
2 tbsp extra virgin olive oil
1 medium Vidalia onion, chopped
1 medium Red Bell pepper, seeded and chopped
1 Jalapeño pepper, seeded and chopped
3 garlic cloves, minced
1 tsp ground cumin
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne
2 tsp Creole seasoning
1 lb thin sliced chicken filets, cut into 1” pieces
2 tbsp flour
5 cups chicken stock
1 ¼ cup heavy cream
1 bay leaf
30 oz canned corn
15 oz creamed corn
salt and pepper to taste
In a large pot, cook the bacon in the olive oil. Remove the bacon to a paper towel to drain.
Add the onion, red bell pepper, garlic and jalapeño to the pot and toss to combine with the bacon grease and olive oil. Add the cumin, oregano, thyme, cayenne and creole seasoning. Cook until the vegetables begin to soften.
Add the chicken and cook stirring frequently until browned. Stir in the flour and blend well.
Add the chicken stock, cream and the bay leaf stirring constantly to avoid lumps.
Add the corn and the bacon, cover and cook over low heat for 20 minutes.
Add the salt and pepper to taste. Serve with warm sourdough bread or your favorite tortilla chips.