Perfect for entertaining, old-school charm combines with creamy, hearty goodness in this crowd-pleasing family favourite.
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.