Corn Chowder

5 chicken breasts
chicken boullion
1 can cream of chicken soup
1 can cream of celery soup
5 slices of bacon, chopped
3 cups of corn (I sliced it off the cob)
3 tablespoons butter
3 tablespoons flour
1 yellow onion
1 medium container heavy whipping cream

1. boil the chicken breasts until done
2. remove chicken and chop up and put back in broth, add water until pot is almost full and add enough boullion to make broth.
3. add cream of chicken and cream of celery soup to broth
4. chop up bacon and get to cooking in another pan, chop onion and add to bacon, cook until done
5. add bacon/onion to soup
6. add corn to soup
7. simmer for at least an hour
8. make roux by melting butter in pan and adding flour, cook for a couple of minutes, then slowly add the cream little by little, letting it thicken between adding, when cream is completely added, pour mixture into soup and let simmer another 15-20 minutes.
9. eat. yum.