3 slices bacon, diced
3 slices onion, diced
3 cubes chicken broth
3 tablespoons olive oil
1 celery stalk, diced
1 tablespoon plus salt
1 quart whole kernel corn
1 1/2 pounds skinless, boneless chicken
1 egg whites, beaten
3 tablespoons milk
1 egg
1/2 teaspoon salt
1 cup shredded mozzarella cheese
Place bacon in a large saucepan and cook over medium-high heat until evenly brown. Remove bacon; drain.
Dice onion and onions; set aside.
Place chicken broth and olive oil in a slow cooker. Add chicken; stir. Add celery and corn; stir. Add milk, egg yolks and salt. Stir mixture over medium-low heat until mixture begins to thicken, about 5 minutes. Season with salt, cheese and chicken. Cover and cook on low heat for 1 hour.