In a large pot with a lid, cook the bacon over medium-high until crispy, stirring occasionally, 6 minutes. Transfer to a paper towel–lined plate.
In the pot, cook the butter and flour over medium, stirring constantly, until light brown, about 2 minutes. Add the potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes.
Stir in the stock and chicken. Cook, partially covered, over medium, stirring occasionally, until the chicken is cooked through, about 20 minutes.
In a blender, puree the cream with half the corn. Stir the puree and the remaining corn into the soup; season with salt and pepper. Divide among 4 bowls. Top with the bacon and chives.
Want more chicken soup? Try these recipes!
- Chicken & Lime Tortilla Soup
- Masa Ball Chicken Soup
- Chicken & Red Lentil Soup
Rachael Ray Every Day's January/February 2017 cover