Chicken & Sweetcorn Chowder

1tbsp Sunflower Oil
150g smoked bacon, diced
300g Chicken, sliced
350g Potatoes, diced
2 crushed garlic cloves
3 - 4 spring onions
850ml Chicken Stock
2tbsp fresh thyme, chopped
1 tin sweetcorn, drained
142ml cream
chopped parsley to garnish

1. Heat oil in a large non stick pan
2. Add bacon and fry until crisp
3. Remove and set aside
4. Add the chicken and fry until golden
5. Add potatoes , garlic and chopped spring onions. Cook for 2 minutes
6. Add the stock and thyme and bring to the boil
7. Reduce heat and simmer for 5 minutes
8. Stir in sweetcorn and cream, return bacon to the pan and simmer for 2 minutes
9. Mash potatoes a little making sure it stays textured
10. Serve sprinkled with chopped parsley and warm crusty bread.