Ingredients

Yield: 7 cups

2 slices bacon, diced
2 cups cubed potatoes
1 lb. boneless skinless chicken breast halves
3 green onions, sliced
2 tablespoons flour
1 chicken-flavor bouillon envelope (such as Lipton Cup-A-Soup)
2 cups milk
1 15 oz. can cream-style corn

Directions

In microwave, cook bacon, covered on high for 21/2 to 3 minutes, until crisp. Set aside. Add potatoes to drippings and microwave, covered, on high for 6-7 minutes until tender, stirring once halfway through cooking time. Cut chicken into 1-inch chunks. Add chicken and green onions. Cook, covered, 3-4 minutes until chicken is no longer pink, stirring once.

Sprinkle flour over chicken, stir to blend. Add bouillon, milk and corn. Cook, covered, on high for 8-10 minutes until mixture comes to a boil and thickens slightly, stirring occasionally. Season to taste. Sprinkle with reserved bacon.

Each serving contains 202 calories, 4 g fat, 28 g carbohydrate, 478 mg sodium, 31 mg cholesterol.