Corn Chowder With Chicken & Bacon

Directions

1. 1
   Cook 1lb bacon, very crisp, and set aside.
2. 2
   Place 3 chicken breasts, whole, in the 4 1/2 cups chicken broth and boil until cooked through.
3. 3
   Remove chicken and chop coarsely.
4. 4
   Replace chopped chicken in broth and crumble the bacon into the broth once it has cooled.
5. 5
   Set aside.
6. 6
   Melt butter in a large saucepan over medium heat.
7. 7
   Add the chopped onion and saute until softened.
8. 8
   Add the chiles, garlic, and 2 cups of corn kernels.
9. 9
   Cook, stirring often, about 5 more minutes.
10. 10
    Add to broth mixture.
11. 11
    In a blender or food processor, puree the remaining 4 cups of corn kernels with the tomatoes and remaining 1 1/2 cup chicken broth.
12. 12
    Add to broth mixture.
13. 13
    Simmer the soup, stirring occasionally, about 20 minutes until the flavors are blended.