Ingredients:

* 4-5 lb. chicken
* 1/2 lb. bacon or salted pork fat
* 1 lb. onions
* 1 cup flour
* 1 qt. heavy cream
* 3 lbs. potatoes, cubed
* 4 1/2 lbs. corn
* cayenne pepper, black pepper and salt to taste
* a handful of your favorite chicken soup seasonings (basil, bay leaf, celery salt, dill, fennel, marjoram, oregano, nutmeg, parsley, rosemary, savory, etc.)

Procedure:
**Note-stir often**

Clean and cut up chicken. Place it in an 8-quart pot with favorite seasonings and cover with water to about a half inch below the rim of the pot. Bring to boil and simmer for 1 hour. While the chicken is cooking, cut bacon into small pieces and place them in a frying pan on medium heat. Cut up the onions and stir into the bacon. When the onions are translucent, turn the heat to very low and sprinkle on the flour. Stir it in to create a roux. If it's a little on the stiff side ladle in a couple of cups of chicken stock. Remove the roux from heat. Remove the chicken parts from the pot and let them cool. Add corn and potatoes to the chicken stock and simmer. When the chicken is cool, remove the skin and shred the meat from the bones. Add chicken, roux, and seasonings to pot and simmer 1/2 hr. Turn the heat low and stir in the heavy cream. Simmer and stir for 15 minutes.

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