“Say Showder Frenchy!!! ” I am a huge corn fan so I really enjoy this dish. It is very hearty and goes really well when done in the camp oven.

Ingredients

• 1 Large Onion
• 3 Shortcut Bacon Rashers
• 30g Butter
• 750g Potatoes, Peeled and Cubed
• 1 1/2 cups Milk
• 500ml Chicken Stock
• 440g can of Creamed Corn
• 200g Cooked chicken breast

Directions

1. If you are using the chicken cook two trimmed breasts in the oven until for 30mins on 180c. Once cooked place in glad wrap and pop in the fridge. When you are ready to use it dice it into very small pieces
2. Chop the onion, bacon and potato
3. Melt the butter in a large pan
4. Add the onion and bacon and cook until golden brown
5. Add potato and stock, then bring to the boil ( Add chicken now if you are using it )
6. Stir in creamed corn and milk, stirring constantly
7. Simmer uncovered for 15 mins
8. Reduce heat and simmer for a further 15mins.
9. Serve with crusty bread