2 slices bacon, diced
1/2 lb. potatoes, unpeeled & diced
3 green onions
2 tbsp. flour
1 (15 or 17 oz.) can creamed corn
1 lb. boneless, skinless chicken breasts, cubed
1 env. chicken bouillon
2 c. milk

In 3 quart casserole, microwave bacon, covered, on high 2 1/2 to 3 minutes until crisp. Remove bacon and save drippings in casserole. Add potatoes. Cook, covered on high 6 to 7 minutes until tender, stirring once halfway through cooking. Add chicken and green onions. Cook, covered 3 to 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 8 to 10 minutes until chowder boils and thickens slightly, stirring occasionally. Season with salt and pepper to taste. Sprinkle with diced bacon.