Buttery Corn Potage (With Chicken)

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Buttery corn potage (with chicken). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Buttery corn potage (with chicken) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Buttery corn potage (with chicken) estimated approx 45 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Buttery corn potage (with chicken) using 8 ingredients and 10 steps. Here is how you cook it.

Corn is right in season at the moment. I love it - it tastes so sweet and buttery.

So inspired by @hurry's corn potage recipe (great for my vegetarian housemate) I made a second version with poached chicken and the resulting chicken stock. Delicious, nourishing and just right for an autumn evening.

Ingredients and spices that need to be Prepare to make Buttery corn potage (with chicken):

1. 2 chicken thighs
2. Any carrot, onion, celery or leeks (for chicken)
3. 2 shallots or 1 white onion
4. 2-3 medium corn on the cob
5. butter
6. Olive oil
7. 200 ml milk
8. black pepper

Instructions to make to make Buttery corn potage (with chicken)

1. Add the chicken and any roughly chopped celery, carrots, spring onion to a medium-small pan. Just cover with hot water. Season with salt.
   
   Bring to the boil, then reduce to a low simmer with the lid on for 20-25 mins, or until the chicken is tender (there is no blood when you slice open the thickest part next to the bone). Meanwhile...
2. Peel and finely slice the shallots. Stand the corn up on a board with one hand, then use a sharp knife to slice off the kernels.
3. Heat the butter and a splash of oil in a large saucepan. Add the shallot/onion and corn, season with salt.
4. Cook until the shallot is softened and it's all smelling good (about 10-15 mins). Stir often.
5. Remove the cooked chicken to a board and set aside.
   
   You can make it more tender by plunging in cold water.
6. Sieve the chicken broth into the corn pan. Add the corn cobs too.
7. Simmer gently until the corn is softened.
8. Discard the cobs, then blitz the corn until smooth. Use a stick blender if you have one (or a food processor if not).
9. Add the milk and butter, and blitz again.
10. Serve with shredded chicken and plenty of black pepper.

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