Chilean Pastel De Choclo

• 1/2 cup whole milk
• 4 1/2 cups fresh corn (or 2-16 oz.packages frozen corn, thawed)
• 2 tablespoons fresh basil, thinly sliced
• 4 teaspoons sugar, divided
• 1 cup chicken broth (or water)
• 1 cup onion, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup carrot, thinly sliced
• 1/4 teaspoon black pepper
• 3 garlic cloves, thinly sliced
• 2 bay leaves
• 1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
• 4 tablespoons fresh parsley, minced
• cooking spray

1. Preheat the oven to 400u0b0F.
2. 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 tsp of the sugar, and 1/2 teaspoons salt.
3. 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 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
4. 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 tbsp sugar. Bake at 400u0b0F for 25 minutes.
5. Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
6. Yield: 4 servings.

milk, fresh corn, fresh basil, sugar, chicken broth, onion, red bell pepper, carrot, black pepper, garlic, bay leaves, chicken breast, fresh parsley, cooking spray

Taken from www.food.com/recipe/chilean-pastel-de-choclo-139426 (may not work)