4 strips bacon
2 c. raw chicken breast, chopped small
1 c. onion, diced
1 c. celery, diced
2 c. chicken broth
2 cans whole kernel corn drained
1 c. heavy cream

Fry bacon until crisp. Remove all grease except 2 tablespoons. Set aside bacon to crumble. To grease in dutch oven add chicken breast pieces, onion and celery. Cook until tender (5 to 7 minutes). In blender add 1 cup chicken broth, 1 can whole kernel corn drained. Blend until pasty. Add to dutch oven, cook 5 minutes. Add 1 cup broth, 1 can corn (drained), 1 cup heavy cream. Simmer 10 minutes. Place in serving bowls with crumbled bacon and chopped parsley on top.