Ingredients:
8 strips of thick-cut bacon
4 pieces boneless, skinless chicken breasts
2 medium onions, peeled and diced
6 potatoes (yukon gold) peeled and cubed into 1 inch cubes
2 cans of corn
Two 32 oz boxes of butternut squash soup (we use Imagine Organics Brand)
16 oz water
1 tsp salt
1 tsp pepper
2 tsp granulated sugar
Pinch of cayenne pepper

Cut chicken into bite size chunks. Salt and pepper lightly and set aside. In large stockpot, fry bacon strips until golden brown. Remove from pot, leaving bacon drippings in pot. Add chicken to pot on medium heat, allowing chicken to brown, turning pieces over with wooden spoon until golden brown on all sides. Add diced onions on top of chicken, and stir. Allow onions to cook until they are translucent and begin to color. Add potatoes to pot and stir to allow some of the remaining bacon fat to coat them as well. Add canned corn, stir. Sprinkle contents of the pot with salt, pepper and cayenne lightly. Add boxed soup, sugar and water and bring to a boil. Allow to cook until potatoes are tender (about 30 minutes). Ladle into bowls and crumble bacon onto individual servings.

Tips: As written this dish is free from all of the top eight allegens: soy, peanuts, treenuts, sesame, dairy, eggs, shellfish, and wheat.