3 slices bacon, diced
1 lb. boned chicken breast, cut in 1/2 inch cubes
3/4 c. chopped onion
3/4 c. chopped celery
4 c. chicken broth
4 c. whole kernel corn, divided
2 c. diced potatoes
1/2 tsp. salt
1 c. cream or milk
2 tbsp. parsley or 1 tbsp. dried
1/8 tsp. white pepper

In Dutch oven over medium heat, cook bacon until crisp. Remove. Pour off all but 2 tablespoons drippings. Add chicken, onion and celery. Cook 10-15 minutes. Stir frequently.

Meanwhile, in blender, combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth.

Into Dutch oven stir pureed corn, remaining corn, potatoes, remaining chicken broth and salt; bring to boil. Simmer partially covered 20 minutes. Stir in cream, parsley and pepper, simmer 2-3 minutes. Taste for seasoning. Stir in bacon. Makes 11 cups, about 220 calories per cup.