Chicken Corn and Bacon Chowder

Ingredients (serves 4)

• 20g butter
• 3 rindless bacon rashers, coarsely chopped
• 6 shallots, ends trimmed, chopped
• 2 tbs plain flour
• 750ml (3 cups) milk
• 500ml (2 cups) chicken stock
• 2 dried bay leaves
• 3 corncobs, kernels removed
• 450g chicken thigh fillets, cut into 4cm pieces
• 600g potatoes, peeled, cut into 3cm pieces

Method

1. Heat the butter in a large saucepan over medium-high heat. Cook the bacon, stirring, for 2 minutes or until lightly browned. Add three-quarters of the shallot. Cook, stirring, for 1 minute or until soft.
2. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in the milk, stock and bay leaves.
3. Place the pan over medium-high heat. Add the corn and stir until the mixture comes to a simmer. Simmer for 5 minutes or until mixture thickens slightly. Stir in the chicken and potato. Simmer for 15 minutes or until the chicken and potato are cooked through. Season with salt and pepper. Divide among serving bowls and sprinkle with the remaining shallot.

Notes

• 
  Timesaving tip: Swap the corncobs for 2 1/4 cups frozen corn kernels.