A colourful tasty meal in itself when served with lots of warm crusty bread - great for cooler autumn nights.

Serves 4

25g butter
1 large onion, finely diced
4 rashers smoked bacon, shredded
400g kumara (orange sweet potato ), peeled and cut into small cubes
2 cups corn kernels ( 2 cobs if using fresh corn )
200g chicken thigh fillets, minced or shredded
375ml (1 ½2 cups) chicken stock or water
1 bay leaf
1 small red capsicum, roasted, peeled and cut into fine dice
Salt and pepper, to taste
250ml (1 cup) milk
1 - 2 tablespoons chopped parsley
1 -2 tablespoons snipped chives

Melt the butter in a large saucepan and add the onion, bacon and kumara. Cover and sweat gently over a low heat for five minutes to soften the onion.
Add the corn kernels and minced chicken, stir well and add the stock and bay leaf.
Simmer gently for ten minutes, add the diced capsicum, then season and add the milk and herbs.
Check again for seasoning and heat through, taking care not to boil.
A dollop of fresh or sour cream may be added when serving.