2 tbsp olive oil
1 medium leek, trimmed, finely chopped
2 (140g) bacon rashers, rind removed, finely chopped
2 stalks celery, trimmed, finely chopped
2 garlic cloves, crushed
2 cups water
1L chicken stock
3 bay leaves
¼ bunch parsley stalks (no leaves)
1 large (300g) potato, peeled, chopped
2 fresh corn cobs, corn removed
Salt and cracked black pepper
1 (300g) chicken breast fillet, thinly sliced
½ cup cream, optional
2 tbsp shredded parsley leaves
Heat oil in a stockpot or large cast-iron pot over a medium heat. Add leek, bacon, celery and garlic. Cook, stirring, for 7 minutes until soft but not brown. Add the water, stock, bay leaves, parsley stalks, potato and half of the corn.
Bring to the boil. Reduce heat and simmer on medium-low, covered, for 20 minutes or until potato is tender. Discard bay leaves. Season and blend with a handheld stick mixer. Alternatively, blend in a food processor in batches and return to pot.
Add chicken and remaining corn (reserve some for serving). Simmer for 5-7 minutes, or until chicken is cooked. Stir in cream, if desired. Top with corn and parsley.