1. Bring chicken and broth to a boil in stockpot on medium heat, removing foam as it forms. Reduce heat to medium-low. Simmer, covered, about 2 hours or until chicken is tender. Drain chicken, reserving broth. Cool chicken, remove skin and bones; chop. Return to broth.
2. Stir corn, onion and garlic into broth. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered 10 to 15 minutes or until corn is tender.
3. Remove from heat; stir in cream and bacon.
4. Divide soup evenly among 8 bowls.
Nutritional information per serving: Calories 537; Total Fat 24g; Saturated Fat 9g; Trans Fat 0;
Cholesterol 172mg; Sodium 1896mg; Total Carbohydrate 21g; Dietary Fiber 2g; Total Sugars 4g; Protein 54g