Iowa Corn Chowder

• 3 slices bacon, diced
• 1 lb. chicken breast, cut into 1/2 in. cubes
• 3/4 c. onion, chopped
• 3/4 c. celery, chopped (optional)
• 4 c. chicken broth
• 4 c. whole kernel corn, divided, 2 c. each
• 2 c. potatoes, diced
• 1/2 tsp. salt
• 1 c. heavy or whipping cream
• 2 Tbsp. chopped parsley
• fresh ground pepper to taste

1. In Dutch oven, over medium heat, cook bacon till crisp.
2. Pour off all but 2 Tbsp. of drippings, remove bacon.
3. Add chicken, onion, and celery.
4. Cook 10-15 minutes or till tender, stirring. In blender combine 1 c. chicken broth and 2 c. corn.
5. Blend till smooth.
6. In Dutch oven, stir in pureed corn mixture and remaining 2 c. of corn, potatoes, remaining broth, and salt.
7. Bring to boil over high heat.
8. Reduce heat to low and simmer 20 minutes or until potatoes are tender.
9. Stir in cream, parsley and pepper.
10. Simmer 2-3 minutes.
11. Taste and season.
12. Stir in bacon.
13. Serve.

bacon, chicken breast, onion, celery, chicken broth, whole kernel corn, potatoes, salt, heavy, parsley, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21389 (may not work)