Chicken Sweetcorn Chowder

This is my latest hit with the boys. Although having said this tonight they both pushed the bowls away and growled at me. Nice. Does anyone else's children show no rhyme nor reason as to food they love/ hate one day to the next?! It drives me so crazy when this happens I have to bite my lip not to completely loose my temper and walk out of the front door. When this episode was followed by grapes and yoghurt simply being thrown on the floor it was curtains to supper and a series of V deep breaths and calming thoughts for this mummy. GRRRRRRR.

Luckily is is totally yummy for grown ups too. It is based largely on a Jamie Oliver recipe from his Saving with Jamie series. Yes, he is my hero. I cannot link the recipe to his though as I only saw it on the TV once, cannot find it on the internet and do not have the book (Father Christmas?!) so he may well do things a little differently. I know he serves it with Matzo crackers but I never seem to have any to hand!

Its great a use of leftover roast chook and super quick and easy.

Ingredients
Left over chicken
800g Chicken Stock
100g Single cream
2 Carrots
1 Potato
1 Onion
300g Frozen Sweetcorn
6 Rashers streaky bacon
Bunch of parsley
Salt and Pepper

Sweat the onions and carrot in olive oil for 5 minutes. Cut and cube the potato and add to the pan with the chicken stock. Simmer over a medium heat until the potato is cooked. Fry the bacon until crispy and set aside. Add chicken, cream and sweetcorn to the soup and simmer for 5 more minutes. Season to taste. Serve with a chopped fresh parsley and crumble the crispy bacon on top.