It’s been a while since we’ve talked about cooking, hunh? Here’s a great soup-as-a-meal recipe that I wanted to share while it’s still winter. Don’t be fooled by the title — this soup has a lot more in it than corn.

Cut up three slices of bacon into small pieces. In a large pot (or Dutch oven; this will hold your complete soup when finished), cook them over medium-high heat until crispy (about five minutes?). Remove the bacon, leaving the drippings in the pot.

Add to the pot one pound of chicken breasts, chopped into bite-size pieces; 3/4 cup chopped onion (about one-half of a good-sized onion); and 3/4 cup chopped celery. Cook 10-15 minutes, until the veggies are tender and the chicken cooked. (I admit, I left the celery out, because I don’t like it.)

Add 4 cups chicken broth (one 32-ounce box); one can of whole kernel corn; one can of creamed corn; 2-3 small potatoes, diced; and 1/2 teaspoon salt. Bring to a boil and cook until the potatoes are tender (12-15 minutes after boiling).

Stir in 1 cup of heavy cream; 2 Tablespoons of parsley; and a couple quick grinds of pepper. Simmer 2-3 minutes, stir the bacon (remember that?) back in, and serve.

This made six meal-size servings by my count. With a salad or fruit, it’s even relatively nutritionally complete.