Boil chicken in 4 quarts of water and salt. When cooked through, cool chicken and reserve broth. Broth should be strained and fat separated. Once cooled, remove meat from the bones and tear or shred chicken. Retain bones for making stock or discard.
Cut top off of garlic bulb so that the majority of the cloves are exposed. Place in a small oven proof dish, pour olive oil over garlic bulb, and roast at 350° for 20-30 minutes. When done, cool garlic until easy to handle and squeeze bottom of bulb to releave cloves.
Meanwhile, in a large soup pot cook bacon until crispy. Drain on paper towel lined plate and reserve fat.
In the same pot, saute onion and celery in 2 tablespoons of the bacon fat until onion is translucent and soft. Add 3 quarts of the broth to the pot and reserve the remaining broth to thin the soup, as desired. Bring to a boil and simmer gently 5 minutes.
Place Mexican-style corn, summer squash, beef bouillon, liquid smoke, dried thyme, and roasted garlic cloves in a blender and puree. Add to soup and simmer 10 minutes to meld flavors. Add chicken, fresh thyme, cream, corn and bacon. Simmer 15 minutes. Salt & pepper to taste.
I recommend making a roux to thicken and deepen the flavor of the soup, however, it is optional. For the roux: Melt 1/4 cup of butter in a skillet. Add 1/4 cup flour and heat until bubbly, stirring constantly, and continue until it reaches a light caramel color. Remove from heat and stir in 2 cups of the soup. Add to the soup pot and allow to cook an additional 30 minutes.
Top with chopped kale and serve with rustic bread and butter.
Notes
*If unable to find Mexi-corn, substitute with 1 1/2 cups corn and 1/2 cup yellow and red bell peppers. *Homemade beef bouillon can be made by reducing beef stock or by reserving and freezing the pan drippings from roasted meats. Adding the roux to this recipe is not required, but does help bring depth to the flavors and creates a heartier soup. This soup can also be made with leftover roasted chicken and homemade stock.