Chicken Corn Chowder

Chicken Corn Chowder
3-4 Chicken Breasts
Bay leaf or basil
1/2 lb. bacon
1 yellow onion
1 pkg. fresh mushrooms, sliced
5-6 medium potatoes, cubed
1 c. carrot pennies
1 T. chicken base
3-4 c. creamed corn
3-4 c. milk or Half & Half
Fresh minced parsley (optional)

To make chicken stock, place chicken breast and bay leaf (or basil) in 2-3 inches of water. Bring to boil. Simmer approximately 30 minutes, until cooked. Meanwhile, cut up bacon into small pieces. Brown bacon. When nearly crisp, drain half of the grease off. Add onion and mushrooms and sauté until tender, about 2-3 minutes. Remove chicken breasts from stock and add potatoes, carrot pennies and chicken base to stock. Simmer on low heat. When nearly cooked, add bacon mixture to stock. Meanwhile, debone chicken and return to soup pot. Reduce heat to low and add creamed corn and milk (or half & half). Garnish with parsley.