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1⁄2 cup whole milk
4 1⁄2 cups fresh corn (or 2 16-ounce packages frozen corn, thawed)
2 tablespoons fresh basil, thinly chopped
2 teaspoons sugar
1 cup chicken broth (or water)
1 cup onion, thinly sliced
1⁄2 cup red bell peppers, thinly sliced
1⁄2 cup carrots, thinly sliced
1⁄4 teaspoon black pepper
1 teaspoon salt
3 garlic cloves, thinly sliced
2 bay leaves
½ pound boneless skinless chicken breast, cut into bite-sized pieces
4 tablespoons fresh parsley, minced
Cooking spray
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
Preheat oven to 400 degrees. Combine milk and corn in a large saucepan; bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand covered, 5 minutes. Place the corn mixture in a food processor; process it until smooth. Stir in the basil, 1 teaspoon of the sugar, and 1/2 teaspoon salt. Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoon salt, chicken and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves. Place chicken mixture in the bottom of an 8-inch-square baking dish coated with cooking spray. Top with the corn mixture; sprinkle evenly with remaining 1 teaspoon sugar. Bake at 400 degrees for 25 minutes. Preheat broiler. Broil 3 minutes or until lightly browned.
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