Bone, skin and dice chicken into bite-sized pieces, set aside. In a large soup kettle, fry bacon until crispy. Remove bacon and
drain off all but 2 TB. of the bacon drippings. Add onions, celery, BAY LEAVES, THYME LEAVES and PAPRIKA to the pan, cover and
cook for 5 minutes. Add potatoes, stir to coat everything, cover and cook for another 5 minutes, until onion and celery are
transparent. Push the vegetables to one side, add flour to pan to make the roux. Stir the flour into the drippings until it
is a smooth paste. The flour needs to cook on low for about five minutes to get rid of its "raw" taste. Add 1/2 Cup chicken
stock, blending with the roux as you slowly pour it in. Add the rest of the chicken stock and stir well. Add the raw chicken
pieces, bring soup to a boil, reduce heat to simmer, cook 25 minutes. Add the corn kernals plus salt and freshly ground
BLACK PEPPER to taste. Add PARSLEY FLAKES, simmer a final ten minutes, serve.