1 lb. Chicken Breasts (boneless and skinless)
1 can Creamed Corn
½ cup Frozen Corn Kernels
½ stick Butter
¾ cup Chicken Broth
2 cups Heavy Cream
1 cup water
1 Large Red Bell Pepper
1 Large Onion
3 Medium Potatoes (peeled)
To Taste Favorite Cajun seasoning blend (luzianne or tony chachere)
1 ½ tsp. Salt
1 ½ tsp. Freshly ground Black Pepper
1 Tbsp. Parsley
1 cube Chicken Bouillon
In a medium pan, add 4 cups water, 1 tsp. salt, bring to a boil. Add the chicken breasts and boil for 10 minutes. Take chicken out and set aside for chopping, discard water.
In a large pot, combine the creamed corn, frozen corn, chicken broth, cream, water, butter, parsley, chicken bouillon, cajun seasoning, salt, and pepper. Put on medium heat, and let cook while you chop the vegetables.
Roughly dice the potatoes, bell pepper, onion, and chicken into roughly ½ inch cubes, add to the pot. Taste, and adjust seasoning if needed.
Cook, covered, on medium heat for 15 minutes. Remove cover and simmer for another 5 minutes on medium heat, until potatoes are fork tender. Check for taste again and adjust seasoning if needed.
Ladle into soup bowls and Enjoy!