Chicken & Corn Chowder

Okay, so I wasn't able to take the most exciting photo of this soup, but that is largely because from the moment it was ready, I was far too busy eating it for every meal to slow down and photograph it. This photograph is of the last half-bowl of soup I had, and I just took it because I realized I needed a photo to share the recipe, and it did need to be shared.

Rachel Allen never disappoints, and this soup is, as per usual, amazing. The corn adds a subtle sweetness that pairs perfectly with the chives and chicken, and the cream brings it all together. I added some chopped back bacon into mine (included in the recipe), and it was delicious, but you can make it without as well. Rachel makes it without.

Disclaimer: If you try out this recipe, it'll probably make its way onto your regular favourites list. It is now on mine.

Chicken & Corn Chowder:

Serves 4

Ingredients:

• 2 tbsp butter
• 200g chicken breast, cubed (I used 2 chicken breasts)
• 4-5 slices back bacon, roughly chopped
• 1 large onion, diced
• 3-4 cloves garlic, finely chopped
• 600ml (1 pint) chicken stock
• 125ml milk
• 125ml single or regular cream
• 1 x 340g tin of sweet corn (I used peaches and cream)
• salt & pepper
• 2 tbsp chopped parsley
• 1 green onion, finely chopped
• squeeze of lemon juice

Directions:

1. Melt the butter in a large saucepan on a medium heat and add the chicken, onion and garlic. Cook gently for 8-10 minutes, stirring occasionally, until the chicken and onion start turning light golden around the edges. If you are using pre-cooked chicken or turkey, just cook the onion and garlic and then add the meat.
2. Place the stock, milk, cream and sweetcorn in a blender, season with salt and pepper and whiz for a few seconds to a rough puree. Alternatively place in a large bowl and blits wtih a hand-held blender. Pour the puree over the cooked chicken and onion mixture and bring slowly to the boil. Reduce the heat and simmer for 4-5 minutes. 
3. Stir in the parsley and spring onion and squeeze in a little lemon juice to taste. Check the seasoning, adjusting if necessary, and serve the soup immediately.

*Adapted from Rachel Allen's Home Cooking.