Ingredients:

• 3 boneless, skinless chicken breast, baked in oven with olive oil, salt and pepper, chopped into 1 inch cubes
• 12 ounces thick bacon, chopped and rendered, reserving fat
• 3 cups chopped celery
• 2 medium onions, diced
• 2 medium carrots, peeled and chopped
• 2 medium russet potatoes, chopped
• 2 ½ cups frozen corn
• 2 teaspoons fresh thyme
• 1 T. minced garlic
• 3 quarts chicken broth
• 2 cups heavy cream
• Flat leaf parsley

Procedure:

In the same pan that you render the bacon, add 2-3 T. bacon fat and bring up to a medium heat. Add the celery, onions and carrots (mirepoix) and cook until the vegetables begin to soften. Add the potatoes, corn ,garlic and thyme and continue cooking for another 5 minutes or so, until the onions are fully soft. Add the chicken broth and the chicken and bring up to a medium high heat. Cook until the potatoes and tender and add the heavy cream. Adjust the seasoning and ladle into bowls. Top with bacon and chopped flat leaf parsley.