Iowa Corn Chowder - cooking recipe

Ingredients

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

Preparation

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