Chicken and Corn Chowder

This recipe is my sons FAVOURITE and they love it when I make it.  It should be called "Chicken and Corn Chowder", however my husband won't eat chowder so we call it soup in our house and he will eats it!!!

This is a quick chowder to make and will feed 4 people (3 in my house as my sons have huge bowl fulls) but is easy to double the recipe.

As you can see, I use a can of soup in this recipe, usually a can of "cream of chicken" but you can use "cream of mushroom" for a slightly different taste of "cream of chicken and corn".  As to the cream in the recipe, add as much or as little as you want - I have added milk instead when I didn't have any cream.  In fact you can reduce the amount of water and make up the difference with milk.

• splash of oil (1-2 tablespoons)
• 500g chicken thigh fillets
• 1 leek (sliced) (you can use a diced onion)
• 3 large potatoes chopped coarsely  (the more you add the thicker the soup)
• 1 can of cream of chicken soup (I use Campbells soups)
• 2 cup water (depending on how thick you like you soup)
• 1 cup frozen corn (or use a fresh corn cob)
• 1/4 cup cooking cream (this can be exchanged for milk if on a diet!!)
• 2 teaspoons of curry powder (optional - I use the brand Keens)
• salt and pepper to taste

Heat pot with oil and add chicken thigh fillets, cook and remove from pan (when cool cut into small pieces or strips to use later) and put to one side.  Cooking time is usually 5-10 mins.

Add leeks to the pan (you may need to add a little more oil), add potatoes and gently saute for a few minutes (be careful not to burn the leeks).  Add can of soup plus water and cook on low until potatoes are soft.

Puree soup, so it is smooth and creamy.

Add diced cooked chicken thigh fillets (plus their juices), sweetcorn, cream, salt and pepper and if you like the curry powder, add at this point.

Serve with hot crusty bread rolls.

(I don't think I missed anything - this recipe is in my head and not on paper!!!)