6 T butter
6 T flour
1 1/2 c milk
2 1/2 c chicken broth (divided)
1 16 oz pkg. frozen whole kernel corn
2 c chopped cooked chicken
3 c shredded, frozen hash browns
1 10 oz. can diced tomatoes and green chilis (I used Rotel)
1 8.5 oz. can cream style corn
1 8 oz. loaf Velveeta
1 minced garlic clove
1/4 t pepper
4 T chopped cooked bacon
In a large dutch oven, melt butter. Sprinkle flour over it and stir to incorporate. Cook over medium-low heat for 2-3 minutes, stirring constantly. Slowly whisk in 1 1/2 c milk and 1 1/2 cup chicken broth. Simmer over low heat until thick.
Add 1 c chicken broth, stir until blended. Add all remaining ingredients. Bring to a boil over medium high heat. Reduce heat and simmer; uncovered, 30 minutes or until smooth, stirring often. Serve topped with chopped, cooked bacon.
Original recipe stated this froze and reheated very well, but we didn't have any leftover to try it out!