Trim chicken breasts and cut them in bite size pieces. In a heavy pot, heat oil over medium heat. Lightly dust chicken pieces with flour, shaking off excess. Brown chicken in oil, turning frequently so it will cook evenly.
When it is evenly golden brown, reduce heat and add the corn and cream. Mix, then add remaining ingredients. Cook over low head for 30 to 40 minutes or until the chicken is very tender, stirring occasionally to prevent sticking. If it seems too thick when the chicken is done, stir in 2 or 3 tablespoons more milk. Serve in soup bowls with hot, fresh French bread.
Makes 6 to 8 servings.
Cajun Country -- New Iberia, Louisiana