Cook bacon until crisp; set aside. Save some bacon grease or use canola oil. Add chicken, onion and celery. Saute 10-15 mins until tender. In blender puree 1 cup chicken broth and 1 cup corn on high until smooth. Stir into pot with remaining corn, broth, potatoes and salt. Bring to a boil. Reduce heat to simmer partially covered for 20 mins. Stir in milk. Add white peppper to taste and parsley if desired. Sprinkle each serving with bacon bits.
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