Chicken & Sweetcorn Chowder

• 700 gboneless skinless chicken thighs
• 3garlic cloves, minced
• 1.2litres good chicken stock
• 600 gwaxy potatoes, cut into 2cm cubes
• 1 tbspplain flour
• 2leeks, trimmed, halved lengthways, and sliced
• ½ tspsmoked paprika
• 4thyme sprigs
• 150 mldouble cream
• 1 tbspunsalted butter
• 200 gsmoked bacon lardons
• 340 gtin sweetcorn, drained
• 200 gfrozen sweetcorn
• 2bay leaves
• Fine salt and black pepper
• 1 tbspolive oil
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Place the chicken thighs in a large pan, cover with the chicken stock, add the thyme sprigs and bay leaves, and bring to a gentle simmer. Poach for 18–20 minutes until cooked through and the stock smells fragrant. Lift the chicken out and leave to cool slightly on a board. Keep the stock warm.
2. 2Meanwhile, fry the smoked bacon lardons in a large heavy-based pot over a medium-high heat for 5–6 minutes until the fat has rendered and the bacon is golden and starting to crisp at the edges. Remove with a slotted spoon and set aside, leaving the fat in the pan.
3. 3Add the butter to the bacon fat. Once foaming, add the leeks and cook over a medium heat for about 6 minutes until soft, silky and just beginning to colour. Add the garlic and smoked paprika and cook for a further minute until fragrant.
4. 4Sprinkle the flour over the leeks, stir well, and cook for 1 minute to knock out the raw flour taste. Gradually pour in the warm poaching stock, stirring constantly to avoid lumps, until you have a smooth, slightly thickened broth. Fish out and discard the thyme stalks and bay leaves.
5. 5Add the potato cubes and bring back to a gentle simmer. Cook uncovered for around 12 minutes until the potatoes are just tender but still holding their shape on the tip of a knife.
6. 6Use two forks to shred the poached chicken into generous pieces. Add the shredded chicken, the tinned sweetcorn, frozen sweetcorn, and the cooked bacon lardons to the pot. Stir through and heat for 3 minutes until everything is piping hot.
7. 7Pour in the double cream and stir gently. Heat for 2 minutes without letting it boil; you want it silky, not split. Taste and season generously with salt and black pepper.
8. 8Ladle into bowls and divide the listed tablespoon of olive oil over the servings. Add the optional parsley if using and finish with black pepper.

Per serving

kcal

578

protein

38.2g

fibre

6.1g

carbs

38g

fat

29.5g