Chicken and Sweetcorn Chowder

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Chicken		200g
Streaky bacon		100g
Leek		1
Potatoes (large)		2
Tinned sweetcorn (325g)		2
Water		2 cups
Milk		1 cup
White wine		1/2 cup
Chicken stockpot		1
Thyme		a little
Salt		1/2 tsp
Double cream		as you like

Method

Finely chop the leek and cut the potato into small dice. Make thin strips of the chicken and half the bacon and soak these in the wine. Blend one tin of sweetcorn.

Put the remaining bacon in a cold frying pan and turn the heat on. Turn whilst it fries to make crispy bacon. Remove and drain excess oil on kitchen paper.

Wipe the frying pan and add the leeks on low heat. Combine with the crispy bits of leftover bacon and cook.

Add the chicken and bacon from Step 1 with the wine and turn the heat up to high.

Add the potatoes, water, milk, stockpot and thyme. There should be enough water to cover all the ingredients. Simmer, removing any scum that forms.

When the potato is cooked, mash a little. Add the blended sweetcorn from Step 1 and the other whole sweetcorn tin and mix well. Season with salt.

Transfer to a bowl and top with the crispy bacon from Step 2. You can pour in some double cream if you like.

Tips & Note

Don't put the frying pan on until you've laid out the bacon - this is the key to getting crispy bacon because adding to hot oil will make the bacon quite greasy and will not allow its fat to come out. You can fry the leeks in 1 tbsp olive oil if you don't like to put bacon on the top. Use a blender for the sweetcorn otherwise it sill retain the skins if you just mash with a fork. Alternatively, you can buy creamed sweetcorn.

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USA Soups Bacon Chicken Corn Leeks Potato Autumn Breakfast Lunch Winter

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