Ingredients

3 slices bacon

1 lb boneless chicken breasts, diced

1 med onion, chopped

2 stalks celery, chopped

4 cups chicken broth

4 cups corn (fresh or canned)

1 large potato, peeled & diced

1/2 tsp salt

1 cup heavy cream

2 Tbl fresh parsley, chopped

1/8 tsp white pepper

2 Tbl sherry (optional)

Preparation

  1. Cook bacon until crips; remove, reserve 2 Tbl dripping. Crumble bacon and set aside.
  2. Add to large pot the bacon drippings, chicken, onion, and celery. Cook 10-15 mins until tender, stirring frequently.
  3. Combine 1 cup chicken broth and 2 cups corn in blender. Puree.
  4. Add pureed corn to chicken veg mixture, along with remaining 3 cups broth and 2 cups corn, potatoes, and salt.
  5. Bring to a boil, reduce heat and simmer, partially covered, for 20 mins or until potatoes are tender (but not falling apart).
  6. Stir in half the crumbled bacon, cream, parsley, white pepper, and sherry. Simmer 2-3 minutes.
  7. Serve and garnish with a sprinkle of the remaining crumbled bacon.