Serves 4-6
1/4 pound bacon or salt pork, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth (I use College Inn brand when I’m not using homemade stock.)
2 cups peeled potatoes, cut in 1/2-inch cubes
10 ounces frozen corn, or kernels from 2 ears of corn
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
2 cups chicken, cooked and diced
1 cup heavy cream (or substitute skim milk)
Oyster crackers, for garnish
In large saucepan over medium-high heat, saute bacon for 3 minutes until its fat has been rendered. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly.
Add potatoes and corn; season with salt and pepper, and cook 5 to 10 minutes or until tender. Stir in chicken and cream and simmer 3 minutes. Serve with oyster crackers.
