Chicken Bacon Corn Chowder

I adapted this recipe from one I found on Gen Y Foodie's blog (link here). I changed up the seasoning and added chicken, basically. So props to Dara a.k.a Generation Y Foodie ;) Oh and P.S. it makes more than you realize, I had so much leftovers. Easy to double or triple this recipe for crowds.

Chicken Bacon Corn Chowder:

Photo is courtesy of Gen Y Foodie's Blog

1 onion, diced
2-3 stalks of celery, diced
1/2 lb. smoked bacon, diced
2 boneless, skinless chicken breasts, cut into very tiny pieces
1 Tbsp. EVOO
2 cans whole kernel corn (1 kernel and 1 creamed would be yummy too)
1 lb. red potatoes, scrubbed and cut into 1/2" pieces
4 cups low sodium organic vegetable broth
1 1/2 cups Half & Half creamer
Salt & Pepper to taste
2 Tbsp. VE Seasoning for Hot Artichoke Dip
1 Tbsp. flour
1/4 cup fresh chives, diced

In a large soup pot (once you have removed the stickers on the inside & green army men that my son had in there... lol) saute onion, bacon and celery in EVOO on medium heat 5-6 minutes. Push everything to the outside edges of the pot (creating a hole in the centre); add the chicken. Cook, stirring, JUST until chicken no longer pink in the middle. Do not overcook the chicken or it will be tough. Add corn, potatoes, stock, salt, pepper & seasoning. Bring to a boil; reduce heat and simmer 20 minutes (or until potatoes are fork tender). In food processor (or blender or whatever you have), puree 1 1/2 cups of chowder with 1 Tbsp. flour. Whisk back into pot. Add half and half and chives, Cover & simmer 10 more minutes. Serve hot with garlic toast on the side. SERVES 6-8.