Chicken, Leek and Sweetcorn Chowder

Ingredients for  4  Servings

• 350g

  Chicken breasts, skin and fat removed
• 350g

  Sweetcorn, canned or defrosted
• 250g

  Leeks, thinly sliced
• 6

  Black peppercorns
• 1

  Bay leaf
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 15 minutes
• Cooking :

  Less than 30 minutes

Method

1. Place the chicken breasts in a large saucepan. Add 800ml of water, the bay leaf and the peppercorns. Bring to the boil and skim off any foam that comes to the top, then cover the pan and let the chicken simmer for 20 minutes, or until the meat is cooked. Leave it to cool for 5 minutes.
2. Lift the chicken from the liquid and slice the meat, or shred it with two forks, and set it aside. Strain the liquid and measure 150ml into a bowl or jug. Add half the sweetcorn and purée it in a food processor or with a hand-held blender. Return the purée to the pan, whisk in the remaining liquid and bring it to the boil.
3. Add the leeks to the pan, then cover and simmer for 6-8 minutes until they are tender.
4. Add the cooked chicken to the chowder with the remaining sweetcorn and simmer for 2-3 minutes to heat both through. Taste and adjust the seasoning then serve hot.