Yield: 6 servings
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1/4 pound bacon
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth or stock
2 cups (1/2 inch cubed) peeled potatoes
1 package (10 ounces) frozen corn
1 teaspoon salt
1/8 teaspoon pepper
2 cups diced cooked chicken
1 cup (1/2 pint) heavy cream
oyster crackers (optional)

Cook and stir bacon in a large saucepan over medium-high heat, 3 minutes, until bacon is light brown.
Add onion and celery; cook 3 minutes longer.
Stir in stock.

Bring to a boil over high heat.

Add potatoes, corn, salt and pepper; cook 5-10 minutes until potatoes are tender.
Stir in chicken and cream.

Reduce heat to low. Cover and simmer 3 minutes.

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