Iowa Chicken Corn Chowder - cooking recipe

Ingredients

3 slices bacon, diced
1 lb boneless chicken breast, cut into 1/2 inch cubes
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
4 cups chicken broth
4 cups whole kernel corn, divided
2 cups potatoes, diced
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons parsley, chopped
1/8 teaspoon white pepper

Preparation

In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
Stir in cream, parsley, and pepper; simmer 2-3 minutes.
Taste for seasoning.
Stir in bacon.