New England Chicken Corn Chowder

• 1/4 lb bacon, diced
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 4 cups chicken stock or 4 cups broth
• 2 cups potatoes, peeled and cubed
• 1 (10 ounce) package frozen corn
• 1 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 cups chicken, cooked and diced
• 1 cup heavy cream
• oyster crackers (optional)

1. Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
2. Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
3. Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
4. Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
5. *Cook time does not include the time to cook the chicken.

bacon, onion, celery, chicken stock, potatoes, corn, salt, fresh ground pepper, chicken, heavy cream, oyster crackers

Taken from www.food.com/recipe/new-england-chicken-corn-chowder-311354 (may not work)