The kernels are cooked in the soup while still on the cob to give maximum sweet corn flavour.
3 Tbsp extra virgin olive oil
6 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
2 corn on the cob, each cut into 3 pieces
2 carrots, sliced into 1cm-thick rounds
2 sticks celery, sliced into 1cm pieces
1 brown onion, finely chopped
2 cloves garlic, smashed
HERBS AND SPICES
10 whole black peppercorns
6 sprigs thyme
200ml pure cream
Finely chopped chives
Crispy bacon bits
Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until just tender and lightly browned. Transfer to a bowl. Set aside.
To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
Return vegetables to pan.
Add herbs and spices.
Pour in liquid.
Cover with lid and cook over a medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken and corn to a chopping board. Set aside for 10 minutes to cool.
When cool enough to handle, shred chicken meat off the bone. Discard bones. Cut kernels from corn, discard cobs. Put 1 cup of kernels in a bowl, cover and set aside for garnish.
Return pan to a low heat and add shredded chicken and remaining corn.
Stir in additions. Bring to a simmer and cook for 15 minutes.
Season. Ladle into serving bowls. Serve topped with garnish.