Creamy Chicken and Corn Chowder

Ingredients (serves 4)

• 200g piece speck, rind removed, cut into batons
• 2 coliban potatoes, peeled, finely chopped
• 2 tbs plain flour
• 4 cups (1 litre) chicken stock
• 2 chicken breast fillets, cut into 2cm pieces
• 2 cups (290g) frozen corn kernels
• 4 green onions, trimmed, thinly sliced
• 1/2 cup (125ml) thin cream
• Toasted sourdough bread, to serve

Method

1. Heat a large saucepan over medium heat. Add the speck and cook, stirring, for 2 minutes or until lightly brown. Add the potato and flour and cook, stirring, for 1 minute or until well combined. Add the chicken stock and chicken. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until chicken and potato are tender.
2. Add the corn, half the green onions and cream and stir to combine. Cook for 2 minutes or until heated through. Ladle the soup evenly among serving bowls. Sprinkle with remaining green onions and serve immediately with toasted sourdough.