Total Calories: 485
In a large saucepan over medium-high heat, fry bacon until nearly crisp. Remove and drain on paper towels set aside. Remove all but 1/4 cup of the drippings.
Saute celery, onion, green pepper and garlic in bacon drippings for 5 minutes. Add potatoes and broth or bouillon. Reduce heat to low, cover and simmer for 10 minutes.
Place 2 cups of the corn and 1/2 cup of the milk in a blender container. Cover and blend until pureed. Add pureed corn, remaining corn, chicken and ham to saucepan simmer for 10 minutes or until vegetables are tender.
Stir in remaining 3 1/2 cups milk, 1 tablespoon of the parsley, salt, pepper and hot pepper sauce. Bring to just under boiling. Remove from heat.
Stir in butter or margarine. Garnish with reserved bacon pieces and remaining 2 tablespoons parsley.
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