3 slices bacon, diced
1 lb. boned chicken breast cut into 1/2" cubes
3/4 c. finely chopped onion
3/4 c. finely chopped celery
4 c. chicken broth
4 c. whole kernel corn, divided
2 c. diced potatoes
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped parsley
1 c. heavy or whipping cream

In Dutch oven over medium heat cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of drippings. Add chicken, onion and celery. Cook 10-15 minutes or until tender, stirring frequently.

Meanwhile in blender, combine 1 cup chicken broth and 2 cups corn. Blend on high until smooth. Into Dutch oven stir in pureed corn, remaining corn kernels, potatoes, chicken broth and salt. Bring to boil, reduce heat. Simmer 20 minutes. Stir in cream, parsley and pepper. Simmer 5 minutes. Stir in bacon. Taste for seasoning.