From the Kitchen of:  Bonnie

Source:  Reader's Digest

 

12	oz.	chicken breasts
1		bay leaf
6		black peppercorns
12	oz.	sweetcorn, fresh, canned, or defrosted if frozen
9	oz.	leeks, thinly sliced
3 1/4	cups	water
		salt and pepper to taste

Remove the skin and any fat from the chicken breasts and place them in a large saucepan.
Add 3 1/4 cups of water, the bay leaf and the peppercorns.
Bring to a boil and skim off any foam that comes to the top, then cover the pan and let chicken simmer for about 20 minutes.
Lift the chicken from the liquid and slice the meat, or shred it with two forks, and set it aside.
Strain the liquid and measure 5 oz. into a bowl or jug.
Add half the sweetcorn and puree it in a food processor, a blender or with a hand-held mixer.
Return the puree to the pan, whisk in the remaining liquid and bring to a boil.
Add the leeks to the pan, then cover and simmer for 6 - 8 minutes until they are tender.
Add the cooked chicken to the chowder with the remaining sweetcorn and simmer for 2 - 3 minutes to heat both through.
Taste and adjust seasoning, then serve hot, with crusty whole wheat bread.