Ingredients
- 3 fresh corn cobs
- 2 tablespoons sunflower oil
- 1 onion, finely chopped
- 2 potatoes, about 300 g in total, peeled and diced
- 2 cups (500 ml) chicken stock, preferably homemade
- 2 cups (500 ml) low–fat milk
- 250 g cooked chicken meat, without skin, finely chopped
- 2 teaspoons chopped fresh tarragon
- 2 slices lean smoked bacon, rind removed
- fresh tarragon leaves to serve
- salt and pepper
Preparation
- Remove the green husks and all the ‘silk’ from the corn.
- Holding each cob upright on a chopping board, cut the kernels from the cob.
- You should end up with 225–250 g loose corn kernels.
- Set the kernels aside.
- Heat the oil in a large saucepan, add the onion and fry over a moderate heat until softened, but not browned.
- Add the potatoes and corn kernels to the pan and cook for a further 5 minutes, stirring frequently.
- Pour in the stock and bring to the boil.
- Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
- Stir in the milk, three–quarters of the chicken and the chopped tarragon.
- Season to taste.
- Cook, stirring, for a further 2–3 minutes.
- Pour half of the mixture into a food processor or blender and blend to a coarse texture, not to a purée.
- Return to the pan.
- Add the rest of the chicken and stir to mix.
- Set the pan of chowder over a low heat to warm through.
- Meanwhile, grill the bacon until cooked and starting to brown.
- Drain the bacon on paper towel, then finely chop.
- Ladle the chowder into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.