Wonderful winter soup, very filling and tasty. Make your own chicken stock for this recipe, just bone and skin the chicken breasts for the soup, then toss the bones, skin, and trimmings into 2 quarts of water and simmer for a few hours with a carrot, an onion and a hunk of celery. Add a few Bay Leaves and Peppercorns. Drain the stock through a spaghetti stainer into a large bowl, refrigerate the bowl for a few hours, then remove any fat that has risen to the top (it will peel right off), for flavorful, salt free, low fat stock that is much better than anything you could buy in a can.

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.