Recipe: Hearty Chicken Corn Chowder
Description: This is my daughters favorite soup...there is nothing better on a chilly evening, than a bowl of home made soup...it doesn't get better than this!! This soup to me is the ultimate comfort food...it's a rich, creamy, flavorful soup... sure to warm you up...enjoy!

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Ingredients: [{"text": "12 ounce(s) bacon, chopped"}, {"text": "1 pound(s) boneless, skinless chicken breast, cut into 1 inch cubes - (or I cheated and used rotisserie chicken, chopped)"}, {"text": "32 ounce(s) frozen corn, evenly divided"}, {"text": "1 medium onion, chopped"}, {"text": "1/4 cup(s) red bell pepper, chopped"}, {"text": "1/2 cup(s) celery, chopped"}, {"text": "3 tablespoon(s) flour"}, {"text": "3 cup(s) half and half"}, {"text": "2 cup(s) heavy cream"}, {"text": "1 pound(s) (about 3 medium red potatoes boiled whole, till tender, but not mushy - cubed or 1 can (16 oz) tiny whole potatoes, drained and diced"}, {"text": "1 1/2 - 2 tablespoon(s) (better than bouillion) chicken paste"}, {"text": "1 teaspoon(s) fresh ground pepper"}, {"text": "- salt to taste"}, {"text": "- cheddar cheese for garnish ( optional )"}]
Instructions: Puree 2 cups of frozen corn; set aside.
In a large soup pot, cook bacon until crisp.
Drain fat, leaving 2 tablespoons in the pan.  Add chicken and cook over medium heat until no longer pink, about 6 minutes. (If using rotisserie chicken, skip this part.) 

Add onion, celery and peppers and saute for 2 minutes or until tender.
Stir in flour.  Cook for 1 - 2  minutes. Stir in half and half and heavy cream.  Cook over medium heat, stirring constantly.
Add pureed corn to the pot.  Heat to boiling, stirring constantly for 1 minute.  

Stir in pepper, bouillon paste, potatoes and remaining corn.
Heat through.  Stir in bacon. (I leave the bacon to use as a garnish, so it stays crisp - you can add it to the pot if you prefer. ) 

Serve immediately.
