Sweet corn and chicken chowder

Rub the boneless skinless chicken thighs with chicken bouillon powder, sweet paprika, black pepper, a small pinch of salt and a touch of olive oil.

Brown the chicken in hot olive oil in the stock pot just for color; it need not cook through. Set it aside on the plate.

Chop the onion, celery and bell pepper and add them to the pot; their moisture lifts the brown bits. Salt lightly and cook about seven or eight minutes until soft.

Add the minced garlic and cook about a minute, then about 30 seconds more, until the raw garlic flavor goes.

Chop the potatoes.

Add butter and let it melt, about a minute, then add flour and cook until no raw bits of flour show.

Variation: for a soupier version, halve the potato and leave out the butter and flour.

Add water and powder bouillon, turn the heat back up, add the potatoes and the pierced whole jalapeno.

Cut the corn kernels off the cob and add them.

Return the chicken with its juices, add a bay leaf and a small pinch of dry basil.

Bring to a boil, then simmer about 45 minutes before tasting for seasoning.

Take the chicken out to shred. Add bacon cooked separately, lifted out of its fat with a slotted spoon.

Add the heavy cream and bring back up to temperature.

Shred the cooled chicken with fingers, return it and simmer.

Remove the jalapeno and bay leaf. Top with fresh parsley, chives and extra black pepper.