Chicken and Corn Chowder

Ingredients

1.	Remove and husk and silk, then using a sharp knife, cut away the corn kernels and set aside
2.	In a large pot, add the oil and bacon. Fry until cooked through, then add the onions. Continue to fry until the onions are just softened but not browned, and the bacon is crisp.
3.	Lift out the bacon and onion and put to one side, leaving the oil and bacon fat in the pan. Add the diced chicken and fry until cooked through and browned
4.	Add the potatoes, the sweetcorn and a tablespoon of flour. Cook for five minutes stirring frequently so as not to burn
5.	Pour in the stock and milk, then add back the bacon and onion, along with the tarragon, then bring to the boil. Turn the heat down a little and simmer for 10-15 minutes or so until the potatoes are tender and starting to crumble
6.	Serve with a little fresh chopped tarragon sprinkled on top