Ingredients:
3 slices of bacon, chopped
1 lb. (3 cans) chicken
1 medium onion, chopped
2 large celery stocks, chopped
5 cups (4 cans) Chicken broth, divided
4 cups (3 cans) while sweet kernel corn, divided
1 large potatoe, peeled and diced
½ teaspoon of salt
1 cup heavy whipping cream
2 tablespoons of parsley
1/8 teaspoon of white pepper
Directions:
*Cook bacon in large pan.
*Remove bacon and keep bacon grease in pan.
*Add the chicken, onion and celery to bacon grease in pan.
*Cook on medium heat for 10-15 minutes.
*In a blender, combine 1 cup of chicken broth with 2 cups of corn and puree.
*In a large pot, mix pureed corn with 2 cups of chicken broth, 2 cups of corn, diced potatoes and salt.
*Bring to a boil, then simmer for 20 minutes while pot is partially covered.
*Next, stir bacon into pot, along with the chicken mixture, heavy whipping cream, 1 cup of chicken broth, parsley and white pepper.
*Simmer for another 2-3 minutes.
*Serve warm or store in fridge.
Submitted by: Annie Distelzweig
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