Chicken & Sweetcorn Chowder

This is a magic soup, good for you and your soul, and I love to make it with the remains of a roast chicken. A chowder is a thick, chunky and a creamy soup, and this ticks all those boxes.

So I simmer the bird for stock and then pick off the last of the pieces of chicken. But some left over chicken and a stock pot would do. Set aside both the chicken and stock.

So in a little butter and olive oil fry some chopped onion for a minute or two add fairly small chopped red/orange/yellow bell pepper pieces. Peel some spuds and cut into small cubes, add these to your pan and continue to move it around and fry gently. Add a couple of cloves of garlic finely chopped. Take two tomatoes and place in a mug with boiling water, leave for a minute then peel, chop and add. Add a tablespoon of hot paprika, a pinch of cayenne, season, add half a bay leaf. Then pour over your stock to cover. Simmer for 10 mins or so. Then add a mug of frozen or tinned sweetcorn and either half a mug of milk or single cream to cover. Return to a simmer until the pots have softened but not falling apart and serve.

* I have also used coconut milk instead of cream, and also served this with crispy bacon crumbled on top as pic right.