You can leave the Chicken out...we added it because we liked it! :)
This recipe makes 2 or 3 gallons of soup...it freezes well tho!
1 pound of bacon
2 boneless, skinless chicken breasts
2 1/2 C diced potatoes
stick of butter
1 1/2 C diced onion
2/3 C each of chopped carrots and celery
1/2 C flour
3 cans chicken stock
2 cans creamed corn
1 can whole kernel corn
3 bay leaves
4 C of milk
1 chopped bell pepper
Salt, black pepper and white pepper to taste (we used about a tablespoon of salt, 1/4 tsp blk pepper, and 1/8 tsp white pepper)
dashes of Worcheshire sauce and Tabasco sauce.
Cut one pound of bacon into small pieces and put in the bottom of your stockpot to brown. While it's cooking, peel and dice 2 and a half cups of raw potatoes. Cook them separately, in salted water, just until tender, drain and set aside. When the bacon is brown and crispy, add one stick of butter and 1 1/2 cups of chopped onion to the same pot, without draining the bacon. Cook, stirring until the onions are transparent. Add 2/3 cup each of chopped carrots and celery, and the raw meat of two boneless, skinless chicken breasts. Cook for 5 minutes, stirring often. Stir in a chopped bell pepper, and then add about 1/2 cup of flour and stir...cooking for about 5 minutes. Add 3 cans of Swansons chicken broth, and when that's stirred in, add 2 cans of creamed corn, and 1 can of whole kernel corn. Add 3 bay leaves.
Heat 4 cups of milk, and add the warm milk, the potatoes, Worcheshire and Tabasco to your stock pot. Bring to a SIMMER and cook for 10 to 15 minutes to let the flavors blend...serve with your favorite bread.