Smoky Chicken and Corn Chowder

For 2 servings

• olive oil1 tbsp
• onion, chopped1/2
• potato, peeled and diced1
• smoked paprika1/2 tsp
• chicken breast, diced1
• chicken stock400 ml
• sweetcorn (tinned or frozen)150 g
• milk100 ml
• Salt and pepper, to taste
• Fresh chives, chopped, to serve

1. 1

   Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

2. 2

   Add the smoked paprika and cook for 30 seconds, stirring constantly, this releases its smoky flavour into the oil.

3. 3

   Add the diced potato and chicken, stirring to coat in the oil and paprika, and cook for 3 to 4 minutes, until the chicken is lightly browned on the outside.

4. 4

   Pour in the chicken stock and bring to a simmer. Cook for 12 to 15 minutes, until the potato is tender when pierced with a knife and the chicken is cooked through with no pink remaining.

5. 5

   Stir in the sweetcorn and milk. Simmer for a further 5 minutes.

6. 6

   For a thicker chowder, roughly mash some of the potato and sweetcorn against the side of the pan with the back of a spoon, this thickens the soup naturally without needing flour or cream.

7. 7

   Season with salt and pepper to taste, and scatter with fresh chives before serving.