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8 slices bacon
1 cup celery sliced
1 onion quartered and thinly sliced
1/2 cup green bell peppers diced
1 clove garlic minced
3 cups chicken broth or bouillon
16 ounces corn whole kernel, fresh or frozen
4 cups heavy cream
2 cups chicken cubed cooked
1/2 cup ham cubed (optional)
3 tablespoons parsley minced
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon hot pepper sauce
2 tablespoons butter


1. In a large saucepan over medium-high heat, fry bacon until nearly crisp. Remove and drain on paper towels; set aside. Remove all but 1/4 cup of the drippings.

2. Saute celery, onion, green pepper and garlic in bacon drippings for 5 minutes. Add broth or bouillon. Reduce heat to low, cover and simmer for 10 minutes.

3. Place 2 cups of the corn and 1/2 cup of the heavy cream in a blender container. Cover and blend until pureed. Add pureed corn, remaining corn, chicken and ham to saucepan; simmer for 10 minutes or until vegetables are tender.

4. Stir in remaining 1 1/2 cups heavy cream, 1 tablespoon of the parsley, salt, pepper and hot pepper sauce. Bring to just under boiling. Remove from heat.

5. Stir in butter. Garnish with reserved bacon pieces and remaining 2 tablespoons parsley.