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1. Place the bacon in a large, deep skillet.
2. Cook over medium high heat until it is evenly brown.
3. Drain, crumble and set aside.
4. Reserve the bacon drippings in the skillet.
5. Add the potatoes, chicken and onion to the bacon drippings and cook for 15 minutes, stirring occasionally.
6. Pour in the chicken broth.
7. Season with the salt, fresh ground black pepper and poultry seasoning.
8. Stir in the corn, and simmer for 15 minutes.
9. Pour in the half-and-half and bring the mixture to a boil.
10. Add the crumbled bacon.
11. Combine the biscuit mix with the whole milk in a medium bowl and mix well.
12. Drop tablespoon sizes of dough into the boiling mixture.
13. Reduce the heat and simmer for 10 minutes uncovered, then another 10 minutes covered.
14. Serve immediately.
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