Soups & stews
Chicken, leek and corn soup
This is a comforting, easy main-meal soup that's made in less than half an hour. There's no need to be too exact with the quantities: if you have some leftover cooked chicken, you could just use that. This also stands up well as a vegetarian corn chowder if you leave out the chicken and bacon.
Ingredients
- 2 corn cobs
- 50g butter
- 2 red chillies, deseeded and diced
- 2 streaky bacon rashers, diced
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 leeks, halved and sliced
- 2 floury potatoes, peeled and diced
- meat from 4 chicken thighs, skinned and diced
- 1 litre chicken stock
- 200ml single cream
- 1 tbsp chives or parsley, chopped
- salt and pepper
Method
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Step 1
Cut the kernels from the sweetcorn cobs - the easiest way to do this is to stand each cob upright on a board and cut downwards with a sharp knife in a sawing action.
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Step 2
Heat the butter in a large pan, add the chillies, bacon, onion, garlic and leeks and fry for about 10 minutes, without browning.
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Step 3
Add the potatoes, chicken, corn and stock and simmer for 15-20 minutes, until the potatoes are tender and the chicken is cooked. Stir in the cream and herbs, season well and serve.
