In a large pot, melt the butter over medium heat. Add the bacon pieces and cook for about 5 minutes. Add the diced potatoes, chicken bullion and black pepper. Stir and cook mixture until potatoes are semi-translucent; about 15-20 minutes.

Add the cooked chicken pieces, corn and green onion. Stir and cook for another 5-10 minutes or until heated through. In a separate small bowl or measuring cup mix together the water and cornstarch until combined and then pour into the pot. Bring the entire soup mixture to a boil, reduce heat slightly and let simmer about 20 minutes.

Turn off heat and pour in the heavy whipping cream. Stir until cream is combined. Let soup stand about 5 minutes before serving.

Serve in individual bowls with shredded cheese and extra diced green onion. Enjoy! ♥