Chicken Corn Chowder

8 strips bacon
3 c. chopped onion
1/2 t. cayenne pepper
1/2 t. hot paprika
2 cloves garlic, minced
1 bay leaf
1 T. fresh thyme
3 c. Yukon gold potatoes, peeled and diced
8 c. chicken stock
2 c. heavy cream
1 lb. boneless skinless chicken breasts
6 c. fresh corn, reserve cobs

In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of chicken breasts with salt, pepper & paprika. In the same pan you cooked bacon in, saute the chicken breasts. Remove, add onions and saute until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bite-sized pieces, add to broth, along with the bacon. Cook uncovered until potatoes are tender, about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
*I use can corn and it is just as good!