Ingredients (Serves 4)
Melt the butter in a pan until it foams, add the shallot and sauté for 5 minutes until soft. Add the potato, sweet corn and stock, bring to a simmer and cook until the potato is soft. Transfer half of the mixture to a blender and whizz smooth, then return to the pan with the remaining mixture and stir in the cream.
Season to taste then add the chicken.
Serve with chopped parsley sprinkled over and with crusty bread on the side.