Serves: 8
Total Calories: 485

8 slices bacon
1 cup celery sliced
1 onion quartered and thinly sliced
1/2 cup green bell pepper diced
1 clove garlic minced
3 potatoes medium, diced
3 cups chicken broth or bouillon
4 cups corn whole kernel, fresh or frozen
4 cups milk
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 or margarine

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.

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

Place 2 cups of the corn and 1/2 cup of the milk 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.

Stir in remaining 3 1/2 cups milk, 1 tablespoon of the parsley, salt, pepper and hot pepper sauce. Bring to just under boiling. Remove from heat.

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

Nutritional Facts:

Serves: 8
Total Calories: 485
Calories from Fat: 105

More Recipes from the Fixin' Chicken 101 Ways Cookbook:
Chicken Gumbo With Rice
Creamy Chicken Noodle Soup
Deluxe Chicken Bisque
Farmers' Market Soup
Hearty Corn Chowder
Mulligatawny Soup