3 slices bacon or Baco's
1 lb. boned, skinned chicken breast, cut into 1/2" cubes
3/4 c. each finely chopped onion & celery
4 c. chicken broth (low sodium)
4 c. whole kernel corn (frozen)
2 c. diced potato
1/2 tsp. salt
1 c. heavy cream (evaporated/skimmed milk)

Cook bacon until crisp; set aside. Save 2 tablespoons fat (or use canola oil). Add chicken, onion and celery. Saute 10 to 15 minutes until tender. In blender puree 1 cup chicken broth and 2 cups corn on high until smooth. Stir into pot with remaining corn, broth, potatoes and salt (may omit). Bring to a boil. Reduce heat to simmer partially covered 20 minutes. Stir in cream (or evaporated/skimmed milk). Add white pepper to taste and parsley if desired. Sprinkle each serving with bacon (Baco's) bits. Serves 4 to 6.