2 large Dutch cream potatoes (or similar), washed
3 ears of corn, kernels stripped
250ml whole milk
150g speck (or kaiserfleisch), cut into 2cm cubes
50g unsalted butter
1 brown onion, finely chopped
2 leeks, white part only, thinly sliced into rings
3 celery stalks, finely diced
4 garlic cloves, finely chopped
5 sprigs of thyme
salt flakes and freshly ground black pepper
2½ teaspoons smoked sweet paprika
3 teaspoons plain flour
2 liters of chicken broth
300g leftover roast chicken, diced (optional)
150g sour cream
100g pickled jalapenos
½ bunch cilantro, leaves coarsely chopped
1. Preheat your oven to 180C convection heat (200C conventional).
2. Leaving the skin on, place the whole potatoes on a tray and cook until tender, about 1 hour.
3. Blend corn kernels with milk in a blender until smooth.
4. In a large, heavy-bottomed saucepan over medium heat, brown the speck (the fat will melt) until caramelized (about 10 minutes).
5. Add the butter, onion, leek, celery, garlic and thyme to the skillet. Season with salt and pepper and cook until softened, about 10 minutes.
6. Meanwhile, split the potatoes and crumble their flesh into the corn mixture. Discard the skins.
7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mixture, then the broth. Bring to a boil and cook for 10 minutes, stirring constantly.
8. Reduce the heat to low and add the chicken, if using. Season with salt and pepper and cook for about a minute to warm the chicken.
9. Garnish with sour cream, jalapenos and cilantro and serve with crusty bread on the side.