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

Over medium heat, cook bacon until crisp. Pour off all but 2 tablespoons of grease. Add chicken, onion and celery; cook 10-15 minutes. In blender on high, put 1 cup chicken broth and 2 cups corn. Blend on high until smooth.

In pot, stir pureed corn and remaining kernels, potatoes, chicken broth and salt. Bring to a boil over high heat, reduce heat and simmer partly covered for 20 minutes until potatoes are tender. Stir in cream, parsley and pepper. Simmer another 2 or 3 minutes and stir in bacon. Serves 6.