(serves 6-8)

INGREDIENTS
3 cups fresh corn kernels {scraped from cobs}
1 tbsp olive oil
3 tbsp unsalted butter
3 rashers rindless middle bacon (diced)
2 med onions (diced)
1 bay leaf
3 tbsp flour
2 large potatoes (preferably Agria) (cut into 1cm dice)
2-3 stalks celery (finely diced)
1.2 l chicken stock liquid
1 tsp freshly ground pepper
250ml milk
250ml cream
275g Poached Chicken (cut into 2cm dice)
1/4 cup finely chopped Italian parsley leaves 1 tsp flaky sea salt


METHOD
Place one half of corn into a food processor bowl fitted with a metal blade. Process until crushed.

Place oil and butter into a large heavy-based saucepan set over medium heat. When butter has melted add bacon, onion and bay leaf and cook, stirring from time to time, until onion is soft.

Add flour to bacon mixture and continue cooking, while stirring, for 2-3 minutes till flour smells nutty.

Add potatoes and celery, pureed corn plus the whole kernels, and stir till ingredients are evenly mixed together.

Add stock and pepper and stir ensuring vegetables are not sticking to the saucepan base. Cover with a lid and simmer for 8-10 minutes or till potatoes are soft but still retaining their shape.

Add milk and cream and stir. Heat until just below boiling point. Add chicken and parsley. Stirring frequently, bring back to just below boiling point.

Double check potatoes are cooked then add salt. Taste in case you need more. Serve immediately. Alternatively cool and refrigerate, then very gently reheat, to just below boiling point, and serve.

Poached Chicken

(yields 500g chicken and 1.2 l chicken stock)

INGREDIENTS
1 size 14 corn-fed chicken
1 onion (halved)
2 celery stalks (roughly chopped)
1 carrot roughly chopped)
1 garlic bulb (halved width wise)
1 bay leaf
1 sprig thyme
5 black peppercorns
1 whole all spice
2 tsp salt


METHOD
Place chicken, onion, celery, carrot, garlic, bay leaf, thyme, black peppercorns, all spice and salt into a large pot.

Pour into pot 3+ ½ litres cold water, or enough to just cover the chicken. Cover pot with a lid, set pot over a medium to hot heat and bring to the boil.

Reduce heat to a simmer and simmer for 30-40 minutes or until juices run clear when chicken is pierced with a fork.

Remove chicken and strain stock. Cool chicken.

Cool stock, discard fat and use stock for chowder, or freeze until required.