2 slices bacon
1 lb. boneless skinless chicken (in 1 inch chunks)
3-6 green onions
1 chicken bouillon cube
1 (15-17 oz.) can cream corn
1/2 lb. potatoes (unpeeled and diced)
2 tbsp. flour
2 c. milk

Crisp bacon and set aside. Add potatoes and cook 6-7 minutes until tender. Add chicken and green onions. Cook 3-4 minutes until chicken is not pink. Sprinkle flour over, stir to blend. Add bouillon, milk and corn. Cover and cook 8-10 minutes until thickened.

Option: Tex-Mex...add 2 teaspoons chili powder and 1 (4 ounce) chopped chilis. Serve with Cheddar cheese shredded on top.