5 pieces bacon
6 chicken breasts
1/2 c. chopped onions
1/2 c. chopped celery
5 cubes chicken bouillon
1 can whole kernel corn
1 can creamed corn
1 1/2 c. sm. diced potatoes
1 bunch fresh parsley
2 pts. whipping cream or half and half

1. Fry 5 pieces of bacon in Dutch oven; remove and drain.

2. Cut up 6 chicken breasts (skinned and boned) and saute in bacon drippings.

3. Add 1/2 cup chopped onions and 1/2 cup finely chopped celery.

4. Make chicken broth with 5 cubes chicken bouillon; add to chicken and vegetable mixture.

5. Add 1 can whole kernel corn and 1 can creamed corn.

6. Add 1 1/2 cups small diced potatoes.

7. If mixture needs more water, add small amount.

8. Simmer on low until potatoes are done.

9. Chop 1 bunch of fresh parsley real fine; sprinkle on mixture.

10. Add 2 pints of whipping cream to mixture.

11. Crumble bacon on top.

12. Simmer very slowly on lowest setting (do not boil after adding cream) for about 30 to 45 minutes.