Instructions: Cut whole kernels from ears of corn to measure 4 cups; set aside, and discard cobs. Combine garlic powder and the next 6 ingredients (garlic powder through ground red pepper); stir well. Place 2 tablespoons garlic powder mixture in a shallow dish, and dredge chicken in garlic powder mixture; set aside.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove from pan; set aside.

Add chicken to pan, and cook over medium-high heat 1 minute on each side or until browned. Remove from pan, and set aside. Add bell pepper and onion to pan, and saute 5 minutes. Add corn, remaining garlic powder mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30 minutes. Return the chicken to pan, nestling chicken into corn mixture; cook 15 minutes or until chicken is done.

Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with 1 chicken breast half. Crumble bacon over each serving, and sprinkle with parsley.

Yield: 4 servings.

NOTES : Last night I was looking for a way to use up some corn on the cob database, and I came up with this winner from the Cooking Light partial to New Orleans cooking. I substituted green bell peppers for the red because that was what I had on hand, but otherwise I used the recipe as is.

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