Smoked chicken and corn chowder

Instructions

1 Heat a little oil in a large saucepan over a medium heat. Add the onions, garlic, celery and potato and cook gently for 5-10 minutes.

2 Add the stock, water, half the corn and half the chicken and bring to the boil. Lower the heat, then simmer gently for around half an hour. The potato should be tender.

3 Take the soup off the heat. Using a stick blender, blend the soup until creamy.

4 Add the wine and the remaining chicken and corn back into the soup, return to the heat for a few minutes. Garnish with fresh parsley and finish with a little light sour cream.