Directions

1. In a 4-quart Dutch oven, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels; reserve pan drippings. Crumble bacon; set aside.
2. Add chicken to drippings in pot; cook 4 to 6 minutes or until no longer pink, stirring occasionally. Remove from pot. Add celery and onion to pot. Cook 5 minutes or until tender, stirring occasionally.
3. Stir in paprika, and salt and black pepper to taste. Add potatoes, half-and-half, corn and peas. Cook and stir over medium-low heat until heated through. Return chicken to pot; heat through. To serve, spoon into individual bowls and top with crumbled bacon.