Chicken soup with corn

Ingredients for 4 servings:

• 50g bacon
• 1 stalk(s) leek, young
• 1 stalk(s) Celery
• 1 tbsp oil
• 500 ml chicken broth
• 2 small potatoes, waxy
• 1 can/n corn kernels
• 200 g chicken breasts
• 100 g cream
• Salt and pepper, freshly ground
• ½ bunch chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Corn Chowder

Dice the bacon and fry in oil in a pan over low heat. Wash and trim the leeks and celery, removing any tough strings from the celery if necessary. Thinly slice the leeks and celery. Add to the pan and sauté over low heat for about 2 minutes while stirring. Add the stock. Peel the potatoes and cut into small cubes. Add to the soup, cover, and simmer over low heat for about 15 minutes. Drain the corn kernels. Set half aside and puree the rest. Cut the chicken into fine strips. Add the corn kernels, corn puree, chicken, and cream to the soup. Season everything with salt and pepper and simmer for about 5 minutes. Wash the chives, shake dry, cut into fine rolls, and sprinkle over the soup.