About this recipe:This is a hearty chicken and sweetcorn chowder that makes for a substantial, warming meal. Simply serve with some crusty bread and you've got the perfect dish to take the chill out of an autumn evening. You can use fresh sweetcorn kernels, if desired.
1 tablespoon olive oil
500g chicken thighs or breasts, diced
2 garlic cloves, finely chopped
1 leek (no green bit), chopped
1 large celery stick, chopped
1 bay leaf (optional)
1/2 teaspoon dried thyme
1 litre chicken stock
60ml white wine
550g tinned or frozen sweetcorn kernels
2 medium potatoes, cut into 1cm cubes
chives, to garnish
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Melt butter and oil in large saucepan or pot over high heat. Cook chicken in batches until lightly golden and just cooked through. Place chicken in bowl, cover and refrigerate until needed.
Reduce heat to medium. Stir in garlic, leek, celery, bay leaf and thyme. Cook until leek softens but do not allow garlic to burn (tip: reduce heat to medium low instead of medium and cover saucepan with lid to help leek soften and avoid burning garlic).
Add the stock, wine and 235-450ml of hot water from the kettle, and stir. Scrape up any sediment stuck to bottom of pan during stiring.
Add sweetcorn and potato and bring to boil. Reduce heat and simmer for 1-1 1/2 hours, skimming any foam off the surface during this time.
Cool to eating temperature.
Remove bay leaf and puree soup in blender (tip: do this in batches, stirring blends together as you go – it makes a more consistent and creamier soup).
Return soup to CLEAN saucepan/pot on low heat. Stir through cream and chicken. Heat until heated through but do not boil (simmering is OK, but try and avoid as it can spoil the flavour or ruin the consistency).
Drizzle with extra cream and garnish with chives to serve.
To give the soup a bit more texture, take a spoonful or two of your mixture into your clean pan before blending the rest, I also shredded the chicken. However try it both ways and make your own mind up on what you prefere. - 07 Dec 2010